Butternut Squash & White Bean Soup Recipe

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2 votes | 5178 views

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

Prep time:
Cook time:
Servings: 6-8


Cost per serving $1.15 view details


  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.


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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%
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