Butternut Squash and Bean Soup With Toasted Pumpkin Seeds |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Hearty fall, winter or cold-weather soup that is delicious and satisfying. This recipe is adapted from a page in Cooking Light Complete cookbook. Ingredients:
3 slices bacon |
1 cup chopped onion |
2/3 cup chopped celery |
3 garlic cloves, minced |
4 cups cubed peeled butternut squash |
1/4 cup dry white wine |
4 cups chicken stock |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1/8 teaspoon cinnamon |
1/4 cup heavy cream |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 (14 ounce) cans great northern beans |
3 tablespoons toasted pumpkin seeds (kernels) |
Directions:
1. Cook bacon in a large pot or Dutch oven, remove and set aside on paper towl for topping. Add onion, celery & garlic to pot, cook 3 mins or until soft. Add squash, cook 3 minutes Add wine, cook till liquid evaporates. Stir in cumin, cayenne and cinnamon. Add broth, bring to boil, reduce heat and simmer 5 mins until squash is tender. Drain and rinse beans. Stir in cream, salt & pepper and beans. Bring to boil, remove from heat, ladle into bowls and top with crumbled bacon and pumpkin seeds.
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