Butternut Squash-White Bean Soup

Randy Mayor; Lydia DeGaris-Pursell

Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 30%
  • Fat: 10.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 17.7g
  • Carbohydrate: 42.2g
  • Fiber: 9.2g
  • Cholesterol: 18mg
  • Iron: 4.1mg
  • Sodium: 774mg
  • Calcium: 129mg

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

Preparation

  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.
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