Fragrant Autumn Vegetable Soup

Fragrant Autumn Vegetable Soup

Fragrant Autumn Vegetable Soup

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America

PREP TIME 55 minutes

COOK TIME 55 minutes


7 servings (about 1-1/2 cups each)


1 can (19 oz each) cannellini beans, drained, rinsed
1 Quart vegetable broth
1 pkg (10 oz each) frozen whole kernel corn, slightly thawed
1 Tablespoon minced garlic
2 Tablespoon thinly sliced fresh basil
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (6 oz each) Hunt's® Tomato Paste
2 Tablespoon extra virgin olive oil
2 Cup chopped yellow onion
2 bay leaves
1/8 Teaspoon ground cinnamon
2 Teaspoon paprika
1 Teaspoon ground black pepper
1 Quart peeled, seeded and chopped butternut squash


  1. Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
  2. Mix in squash undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
  3. Stir in corn and beans; increase heat to medium and simmer 3 minutes. Sprinkle with basil before serving.

Nutritional Information

Serving Size: about 1-1/2 cups
Calories 194
Total Fat 4.6 g
Saturated Fat .6 g
Cholesterol 0 mg
Sodium 892.6 mg
Carbohydrate 36 g
Dietary Fiber 5.8 g
Protein 5.6 g
Sugars 10 g
Calcium 79.9 mg
Iron 2.3 mg
Vitamin A 8688 iu
Vitamin C 27.8 mg

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