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  • Butternut Squash & White Bean Soup

    2 votes
    Butternut Squash & White Bean Soup
    Prep: 30 min Cook: 30 min Servings: 6
    by Rose Elliott
    7 recipes
    >
    This is a satisfying, tasty, nearly-vegetarian soup with plenty of flavor.

    Ingredients

    • 3 bacon slices
    • 1 cup chopped onion
    • 2/3 cup chopped celery
    • 3 garlic cloves, minced
    • 4 cups cubed peeled butternut squash (~1 ½ lbs)
    • ¼ cup dry white wine
    • 4 cups chicken broth
    • 1 tsp ground cumin
    • ¼ tsp ground red pepper
    • 1/8 cinnamon
    • 1/8 tsp cloves
    • ¼ cup milk or cream
    • 1 Tbsp chopped fresh oregano (use dried if fresh not available)
    • 1 tsp salt
    • Fresh ground pepper to taste
    • 2 (15 oz) cans Northern beans, rinsed and drained

    Directions

    1. Cook bacon in a Dutch oven over medium heat until crisp. Removed the bacon from pan, crumble and set aside. Leave approx. 2 teaspoons drippings in pan and toss remaining.
    2. Add onion, celery and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash and cook 6 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 10 minutes or until squash is tender.
    3. Stir in milk/cream. Remove 2-3 cups of the mixture and smooth with a hand blender or pulse in a standing blender until smooth. (Hint: Let the mixture cool a bit before blending.) Return the smooth mixture to the remaining soup.
    4. Finally, add oregano, salt, black pepper and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon.

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