Butternut Squash & Cannellini Bean Soup with Bacon
August 12, 2010With many options for customization, this delicious butternut squash and cannellini bean soup recipe can be made to your specifications! Make it vegetarian by omitting the bacon and using vegetable stock. Or, if you’re pressed for time, use frozen (but thawed) butternut squash instead of having to sauté. Full of flavor with spices like fresh rosemary and garlic, this butternut squash and cannellini bean soup recipe is a warm, tasty dish for any occasion.
**Recipe updated 3/23/22
Butternut Squash and Cannellini Bean Soup Recipe
Makes 4 servings
Ingredients
- 2 thick bacon slices, chopped
- 1 1/2 cups chopped onion
- 6 garlic cloves, minced
- 6 cups chicken broth
- 4 cups peeled and cubed butternut squash
- 3 15-ounce cans, undrained, or 5 1/2 cups cooked dry-packaged cannellini (white kidney beans)
- 1 15-ounce can diced tomatoes in juice, drained
- 1 teaspoon chopped fresh rosemary
Preparation
- 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 cannelloni, drained tomatoes, and fresh rosemary.
- In a food processor puree remaining 2 cans cannelloni with 3 cups chicken broth 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.
- Ladle soup into bowls. Garnish with chopped bacon and serve.
We hope you enjoy this butternut squash and cannellini bean soup recipe!
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