Butternut Squash and White Bean Soup


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Butternut Squash and White Bean Soup
"Bacon and almonds add a salty crunch to this classic creamy soup."
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Soup
Cuisine American
Servings
Course Soup
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook bacon in a large pan until crisp. Remove from pan, reserving about 2 teaspoons of drippings. Add almonds to pan and cook until golden brown. Crumble bacon and mix with almonds then set aside.
  2. Remove any drippings from pan with paper towel. Add olive oil to pan, add onions, roasted red bell pepper and garlic and cook until onions are translucent. Add squash and cook for 3 more minutes. Stir in chicken stock and bring to a simmer. Cook until squash is tender. Add spices and beans and bring to a boil. Reduce heat and simmer for another 3 minutes.
  3. Ladel into serving bowls and garnish with bacon and almonds.

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