Recipe of the Day: Butternut Squash and Cannellini Soup with Bacon
Butternut squash makes a perfect squash soup, but you can add more heartiness by adding beans. This recipe adds more flavor with fresh rosemary and the smokiness of bacon.
Butternut Squash and Cannellini Soup with Bacon
2 thick bacon slices, chopped
1/2 cups chopped onion
6 garlic cloves, minced
3 cups low-salt chicken broth
4 cups 3/4-inch cubes peeled butternut squash (from one 1 3/4-pound squash)
3 pcs 15-ounce cans cannellini (white kidney beans), undrained
1 14 1/2-ounce can diced tomatoes in juice, drained
1 tsp chopped fresh rosemary
Directions
Saute bacon in a heavy large pot until crisp. Take the bacon out and then transfer them on a paper towel to drain excess oil.
Add onion and garlic into the pot and then saute. Add chicken broth and then bring into a boil.
Add the butternut squash, one can of cannellini, the tomatoes and the fresh rosemary. Simmer.
Puree the remaining 2 cans of cannellini in a processor. Add to soup.
Stir in the soup and the pureed beans. Simmer for about 15 minutes or until squash is soft. Season with salt and pepper.
Sprinkle the bacon over the soup upon serving or you can mix in the bacon bits.