Butternut Squash-White Bean Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch. Ingredients:
3 bacon slices |
1 cup chopped onion |
2/3 cup chopped celery |
3 garlic cloves, minced |
4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds) |
1/4 cup dry white wine |
4 cups fat-free, less-sodium 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 freshly ground black pepper |
2 (15-ounce) cans great northern beans, rinsed and drained |
3 tablespoons unsalted pumpkinseed kernels, 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. 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. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds.
|
|