Butternut Squash & White Bean Soup Recipe

click to rate
2 votes | 3514 views

This is a satisfying, tasty, nearly-vegetarian soup with plenty of flavor.

Prep time:
Cook time:
Servings: 6-8
Tags:

Ingredients

Cost per serving $1.15 view details

Directions

  1. Cook bacon in a Dutch oven over medium heat until crisp. Removed the bacon from pan, crumble and set aside. Leave approx. 2 teaspoons drippings in pan and toss remaining.
  2. Add onion, celery and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash and cook 6 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 10 minutes or until squash is tender.
  3. Stir in milk/cream. Remove 2-3 cups of the mixture and smooth with a hand blender or pulse in a standing blender until smooth. (Hint: Let the mixture cool a bit before blending.) Return the smooth mixture to the remaining soup.
  4. Finally, add oregano, salt, black pepper and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon.

Toolbox

Add the recipe to which day?
« Today - Sep 07 »
Today - Sep 07
September 8 - 14
September 15 - 21
September 22 - 28
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 471g
Recipe makes 6 servings
Calories 330  
Calories from Fat 71 22%
Total Fat 7.92g 10%
Saturated Fat 2.66g 11%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 782mg 33%
Potassium 1114mg 32%
Total Carbs 48.57g 13%
Dietary Fiber 11.1g 37%
Sugars 3.58g 2%
Protein 16.99g 27%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment