Butternut Squash-White Bean Soup

Ingredients

  • 3 tablespoons unsalted pumpkinseed kernels, toasted
  • 3 bacon slices
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 3 garlic cloves, minced
  • 4 cups (¾-inch) cubed peeled butternut squash (about 1 ½ pounds)
  • ¼ cup dry white wine
  • + 10 more ingredients
    • 4 cups fat-free, less-sodium chicken broth
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground red pepper
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • ¼ cup whipping cream
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 (15-ounce) cans Great Northern beans, rinsed and drained

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...

View full recipe at SpringPad

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