Butternut Squash Soup
- Number of Servings: 5
Ingredients
Ingredients: 3 thick bacon slices, chopped1 large butternut squash, peeled and cubed1 large white onion, chopped 4 garlic cloves, minced2 cans of cannellini beans, rinsed1 can of diced tomatoes4 cups organic, low-sodium chicken broth1 sprig of thyme, chopped3 sage leaves, chopped1 tsp. fresh rosemary, choppedpinch of red pepper flakessalt and pepper to taste2 tsp. sugar in the raw
In a large heavy pot, sauté bacon on medium heat until it is crisp. Transfer to paper towels to drain and leave the drippings in the pan. Add chopped onion and sauté until golden, about 5-10 minutes. Stir in the butternut squash and garlic and cook until gently browned. Add chicken broth; bring to boil. Stir in rinsed beans, diced tomatoes, sugar, fresh herbs and spices. Salt and pepper to taste. When the vegetables are soft, ladle 1/3 of the soup in to a blender and pulsate until smooth. Return the puree to the pot. Cover and simmer until the flavors blend, about 15 minutes. Check the seasonings and adjust if necessary.
Ladle soup into bowls. Garnish with chopped bacon and serve.
Serving Size: makes five big bowls
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBRIGHT.
Ladle soup into bowls. Garnish with chopped bacon and serve.
Serving Size: makes five big bowls
Number of Servings: 5
Recipe submitted by SparkPeople user KIMBRIGHT.
Nutritional Info Amount Per Serving
- Calories: 353.9
- Total Fat: 10.7 g
- Cholesterol: 11.8 mg
- Sodium: 582.7 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 12.0 g
- Protein: 16.8 g
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