Non-Fat Butternut Squash Soup With Beans And Rice

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Nutrition per serving    (USDA % daily values)
CAL
200
FAT
6%
CHOL
0%
SOD
3%

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Ingredients for 4 servings

2-3 lbs butternut squash , peeled and and diced

1 cup parsley , finely chopped (optional)

2/3 cup short-grain brown rice

4 garlic cloves , peeled and minced

salt and pepper

2 quarts water or chicken broth or vegetable broth

1 large onion , coarsely chopped

1 cup dried great northern beans , soaked overnight

1 dash nutmeg

1 teaspoon dried thyme

2 bay leaves

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