Butternut Squash & White Bean Soup Recipe
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
- 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.
- 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.
- 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.
- Finally, add oregano, salt, black pepper and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 6 servings | |
| Calories 330 | |
| Calories from Fat 71 | 22% |
| Total Fat 7.92g | 10% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 782mg | 33% |
| Potassium 1114mg | 32% |
| Total Carbs 48.57g | 13% |
| Dietary Fiber 11.1g | 37% |
| Sugars 3.58g | 2% |
| Protein 16.99g | 27% |
