Non-Fat Butternut Squash Soup With Beans and Rice

• 1 large onion, coarsely chopped
• 2 -3 lbs butternut squash, peeled and and diced
• 4 garlic cloves, peeled and minced
• 2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 23 cup short-grain brown rice
• 1 cup dried great northern beans, soaked overnight
• salt and pepper
• 1 dash nutmeg
• 1 cup parsley, finely chopped (optional)

1. Soak the Great Northern beans overnight.
2. Drain and rinse.
3. Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil.
4. Turn down the heat and simmer for about one hour.
5. When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree.
6. You will probably need to do this in two batches.
7. Return the soup to the pot.
8. Taste and season with salt and pepper and a dash of nutmeg.
9. Heat through.
10. Add the chopped parsley just before serving.

onion, butternut squash, garlic, water, bay leaves, thyme, shortgrain brown rice, dried great northern beans, salt, nutmeg, parsley

Taken from www.food.com/recipe/non-fat-butternut-squash-soup-with-beans-and-rice-256150 (may not work)