Butternut Squash White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Cooking Light. October 2004. This is a chunky, not smooth, soup. Ingredients:
3 slices bacon |
1 cup chopped onion |
2/3 cup chopped celery |
3 garlic cloves, minced |
1 1/2 lbs cubed peeled butternut squash |
1/4 cup dry white wine |
4 cups reduced-sodium fat-free chicken broth |
1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/4 cup whipping cream |
1 tablespoon chopped fresh oregano |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 (15 ounce) cans great northern beans, rinsed and drained |
3 tablespoons unsalted pumpkin seeds, toasted |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.
2. Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally.
3. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil.
4. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil.
5. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds.
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