Butternut Squash and White Bean Soup: Difference between revisions
From Recipes
Jump to navigationJump to search
New page: {{RecipeSummary |PrepTime= |CookTime= |Source=Cooking Light |Rating=Delicious |Yield=6 servings }} === Ingredients === * 3 bacon slices * 1 c chopped onion * 3/4 c chopped celery * 3 garli... |
|||
| (4 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=30 min | ||
|CookTime= | |CookTime=~45 min | ||
|Source=Cooking Light | |Source=Cooking Light | ||
|Rating=Delicious | |Rating=Delicious | ||
| Line 15: | Line 15: | ||
* 4 c chicken broth | * 4 c chicken broth | ||
* 1 t ground cumin | * 1 t ground cumin | ||
* 1/4 t ground red pepper | * 1/8 - 1/4 t ground red pepper<ref>1/4 t is too hot for our kids, so adjust for personal preference.</ref> | ||
* 1/8 t cinnamon | * 1/8 t cinnamon | ||
* 1/8 t cloves | * 1/8 t cloves | ||
| Line 22: | Line 22: | ||
* 1 t salt | * 1 t salt | ||
* 1/4 t black pepper | * 1/4 t black pepper | ||
* 2 (15 oz) cans Great Northern beans, drained and | * 2 (15 oz) cans Great Northern beans, drained and rinsed | ||
* 3 T toasted pumpkin seeds | * 3 T toasted pumpkin seeds | ||
| Line 29: | Line 29: | ||
Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds. | Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds. | ||
=== Notes === | |||
<references /> | |||
[[Category:Soup]] | [[Category:Soup]] | ||
[[Category:Squash]] | [[Category:Squash]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Latest revision as of 02:25, 31 October 2018
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~45 min |
| Source | Cooking Light |
| Yield / serves | 6 servings |
| Rating | Delicious |
Ingredients
- 3 bacon slices
- 1 c chopped onion
- 3/4 c chopped celery
- 3 garlic cloves, minced
- 4 c cubed, peeled butternut squash
- 1/4 c dry white wine
- 4 c chicken broth
- 1 t ground cumin
- 1/8 - 1/4 t ground red pepper[1]
- 1/8 t cinnamon
- 1/8 t cloves
- 1/4 c cream
- 1 T chopped fresh oregano
- 1 t salt
- 1/4 t black pepper
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 3 T toasted pumpkin seeds
Preparation
Cook bacon until crisp. Reserve 2 t drippings in pan. Crumble bacon; set aside.
Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.
Notes
- ↑ 1/4 t is too hot for our kids, so adjust for personal preference.
