- Category: Healthy Eating
- Created on Monday, 03 October 2011 15:34
Butternut Squash White Bean Soup
Crumbled bacon & toasted pumpkin seeds add a salty crunch
Easy Squash Peeling-Use a potato peeler on the uncut squash. The first pass will leave the flesh yellow. The second pass with the peeler will make it the deep orange color. Cut off top and bottom and cut down the middle, length ways. Scoop out the guts.
- 5 bacon slices
- 1 cup chopped onion
- 2 tablespoons unsalted butter
- 3 garlic gloves minced or prepared garlic
- 3 pounds butternut squash, peeled, seeded, and cut into 1-1/2-inch chunks
- 4 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dried thyme or 2 sprigs fresh thyme
- 1/2 cup heavy cream
- 1 can Great Northern beans, rinsed and drained
- 3 tablespoons pumpkin seed kernals
1. Cook bacon over medium heat until crisp, crumble the bacon and set aside.
2. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, and thyme. Bring to a simmer, cover, and cook until the squash is tender, 20 to 25 minutes.
3. Remove the thyme sprigs and puree the soup in batches in a blender (or food processor) until smooth.
4. Return the pureed soup to the pot. Stir in the cream and white beans. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving.
Sprinkle individual servings with bacon and pumpkin seeds. so good I can eat the whole thing.