Butternut Squash-White Bean Soup

Butternut Squash-White Bean Soup Recipe
Randy Mayor; Lydia DeGaris-Pursell
Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch.


6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 324
Caloriesfromfat 30 %
Fat 10.7 g
Satfat 4.3 g
Monofat 3.4 g
Polyfat 2.1 g
Protein 17.7 g
Carbohydrate 42.2 g
Fiber 9.2 g
Cholesterol 18 mg
Iron 4.1 mg
Sodium 774 mg
Calcium 129 mg


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


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.

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.

Judy Lockhart,

Cooking Light

October 2004
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