Butternut Squash-White Bean Soup
Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch.
| Ingredients needed: |
| 3 bacon slives |
| 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 lbs.) |
| 1/4 cup dry white wine |
| 4 cups chicken broth |
| 1 teaspoon ground cumin |
| 1/4 tsp. ground red pepper |
| 1/8 tsp. ground cinnamon |
| 1/8 tsp. groud cloves |
| 1/4 cup whipping cream |
| 1 T chopped fresh oregano |
| 1 tsp. salt |
| 1/4 tsp. freshly ground black pepper |
| 2 (15 oz) cans Great Northern beans, rinsed and drained |
| 3 T 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, 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 almot 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. |
| Yield: 6 servings (serving size: 1 1/2 cups) |
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Source: Cooking Light, Oct. 2004
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