This is a print preview of "Butternut Squash & White Bean Soup" recipe.

Butternut Squash & White Bean Soup Recipe
by Rose Elliott

Butternut Squash & White Bean Soup

This is a satisfying, tasty, nearly-vegetarian soup with plenty of flavor.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 6

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.