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Butternut Squash and Cannellini Soup with Bacon

4.2

(76)

Recipe information

  • Yield

    Makes 4 main-course servings

Ingredients

2 thick bacon slices, chopped
1 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 15-ounce cans cannellini (white kidney beans), undrained
1 14 1/2-ounce can diced tomatoes in juice, drained
1 teaspoon chopped fresh rosemary

Preparation

  1. Step 1

    Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)

  2. Step 2

    Ladle soup into bowls. Garnish with chopped bacon and serve.

Nutrition Per Serving

Per serving: calories
415; total fat
4 g; saturated fat
1 g; cholesterol
6 mg
#### Nutritional analysis provided by Bon Appétit
TagsSoupSoup/StewBaconCured MeatMeatButternut SquashSquashVegetableCanned TomatoTomatoMainStarterLunchDinnerNut FreeGluten FreeEasyMake AheadSimmerFood ProcessorFallBon Appétit
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