Butternut Squash and Bean Soup With Toasted Pumpkin Seeds Recipe

Name: Butternut Squash and Bean Soup With Toasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon; 1 cup chopped onion; ⅔ cup chopped celery; 3 garlic cloves, minced; 4 cups cubed peeled butternut squash; ¼ cup dry white wine; 4 cups chicken stock; 1 teaspoon cumin; ¼ teaspoon cayenne pepper; ⅛ teaspoon cinnamon; ¼ cup heavy cream; 1 teaspoon salt; ¼ teaspoon fresh ground pepper; 2 (14 ounce) cans great northern beans; 3 tablespoons toasted pumpkin seeds (kernels)

Servings: persons

3 slices bacon
1 cup chopped onion
⅔ cup chopped celery
3 garlic cloves, minced
4 cups cubed peeled butternut squash
¼ cup dry white wine
4 cups chicken stock
1 teaspoon cumin
¼ teaspoon cayenne pepper
⅛ teaspoon cinnamon
¼ cup heavy cream
1 teaspoon salt
¼ teaspoon fresh ground pepper
2 (14 ounce) cans great northern beans
3 tablespoons toasted pumpkin seeds (kernels)

1
Cook bacon in a large pot or Dutch oven, remove and set aside on paper towl for topping.
2
Add onion, celery & garlic to pot, cook 3 mins or until soft.
3
Add squash, cook 3 minutes Add wine, cook till liquid evaporates.
4
Stir in cumin, cayenne and cinnamon.
5
Add broth, bring to boil, reduce heat and simmer 5 mins until squash is tender.
6
Drain and rinse beans.
7
Stir in cream, salt & pepper and beans.
8
Bring to boil, remove from heat, ladle into bowls and top with crumbled bacon and pumpkin seeds.

2408

kcal

Calories

209

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 slices bacon, 1 cup chopped onion, ⅔ cup chopped celery, 3 garlic cloves, minced, and more.

Yes, Butternut Squash and Bean Soup With Toasted Pumpkin Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and Bean Soup With Toasted Pumpkin Seeds

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