This hearty soup is packed with flavor. The autumn spices add a great touch to the butternut squash, and the bacon puts this over the top.
(Although there is hardly any red pepper, it was much spicier than I anticipated. If you are serving to your kiddo's, I'd omit the heat altogether).
Butternut Squash and White Bean Soup
Recipe modified from Goodrich Goodies
6 slices bacon (I love turkey)
1 c. chopped onion
1 c. chopped celery
2 garlic cloves, minced
4 c. peeled and chopped butternut squash
2 cans chicken broth
1 tsp. cumin
1/4 tsp. ground red pepper
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1 tsp. oregano
1/4 tsp. black pepper
1 tsp. salt
2 cans Great Northern beans, rinsed and drained
1 can evaporated milk
Cook bacon until crisp; crumble and set aside.
In a large saucepan, using 2 Tbsp of bacon drippings, saute the onion and celery until onion is translucent.
Add garlic and stir for 30 seconds.
Add sqash, cooking for 3 minutes, stirring occasionally.
Add chicken broth, cumin, red pepper, cinnamon, cloves, oregano, salt, pepper and beans.
Bring to a boil.
Add evaporated milk and heat through.
Sprinkle each serving with bacon.
**If Freezing:
Place cooled soup in ziplock freezer bags or containers and freeze for up to 3 months.
Squash will be more tender after frozen.
Add chicken broth, cumin, red pepper, cinnamon, cloves, oregano, salt, pepper and beans.
Bring to a boil.
Add evaporated milk and heat through.
Sprinkle each serving with bacon.
**If Freezing:
Place cooled soup in ziplock freezer bags or containers and freeze for up to 3 months.
Squash will be more tender after frozen.
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