Butternut Squash-White Bean Soup Recipe

Name: Butternut Squash-White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2702

kcal

Calories

231

Fat

Carbs

115

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 17 ingredients. The key ingredients include: 3 bacon slices, 1 cup chopped onion, 2/3 cup chopped celery, 3 garlic cloves, minced, and more.

Yes, Butternut Squash-White Bean Soup 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-White Bean Soup

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