Butternut Squash Soup with Bacon, Spinach and White Beans

Butternut Squash Soup with Bacon, Spinach and White Beans

Butternut Squash Soup with Bacon, Spinach and White Beans

Butternut Squash Soup with Bacon, Spinach and White Beans

Fall brings some of my favorite produce. Winter squashes, pumpkins, Brussel sprouts and sweet potatoes, just to name a few. Whether we roast them, bake and mash them or put them in a soup, their warmth and depth of flavor adds a good old stick-to-your-ribs feeling we all look forward to this time of year.

Living in the South, it feels like we only get about 2 weeks of actual Fall weather here. We tend to go straight from Summer to Winter most years. It’s not uncommon to be drinking our Pumpkin Spice coffees and Warm Apple Cider while it’s still 70-80 degrees outside. Several years ago we were even wearing shorts and t-shirts on Christmas Day. It’s all just part of it. There are so many reasons we love where we are from, despite not really getting the crisp days of sunshiny autumn with falling leaves and just needing a light sleeve at the football game.

Nonetheless, it is the first week of Fall so we are celebrating with a buttery, warm soup. Butternut Squash is one of my favorite Fall/Winter Veggies. It has a sweet almost smoky flavor and cooks up much like potatoes. This Butternut Squash soup is only made better with the richness of cooked bacon, Spinach and silky white beans. Here is how you make it.

  • 1 small to medium Butternut Squash, peeled, seeded and cubed

  • 3-5 strips of bacon, cooked, reserve grease

  • 1/2 chopped white onion

  • 1 14 oz can of White beans rinsed

  • 1 14 oz can of roasted whole kernel corn drained

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 tablespoon flour

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 2 tablespoons chopped garlic

  • 1 teaspoon rosemary

  • Juice of half a lemon

  • 2 cups of vegetable broth

  • 2 cups of beef broth

  • 2 cup of water

  • salt and pepper to taste

  • Two healthy handfuls of fresh spinach

Cooking Good

Soups are all about pieces and parts. The method to any good soup is a pulling together of individual flavors to one symphony of beautiful melody. So semi cooking these star ingredients is part of that method. Kind of like practicing the violin daily to add that beauty to the entire symphony.

First, cook the bacon and remove from pan, leaving the drippings. Chop bacon and set aside. Drain and rinse the beans and drain the corn. Chop the onion and peel, seed and cut the squash. The squash can be kind of a challenge. I recommend cutting the ends off first and cutting it in half. The halves are easier to peel and cube once the whole thing is broken down. However you do it, be careful! Take the cubed squash and cook in the skillet in the reserved bacon grease and a pinch of salt and pepper until a little toasted or browned and it has softened a bit. Be sure you season with a tad of salt and pepper with the addition of each layer of the soup.

In a heavy soup pot, like THIS ONE, heat oil and butter with onions and a pinch of salt. Cook onions just til translucent. Add herbs and garlic and cook a minute or so more. You will smell it when it all melds together. Add the flour and cook for a minute or so more, to take out the flour taste. Add squash and chopped bacon in and stir to coat with flour/herb mixture. Add broths and water and stir well. Squeeze in the juice of half a lemon. Cover and bring to a boil. Reduce heat to simmer and simmer uncovered for about 15 minutes. Add corn, beans and spinach and simmer about 5 more minutes.

Serve and Enjoy!

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Butternut Squash Soup with Bacon, Spinach and White Beans
Butternut Squash Soup with Bacon, Spinach and White Beans is a burst of Fall right in your mouth. The warmth and comfort of a soft blanket in a soup!
Ingredients
  • 1 small to medium, peeled, seeded and cubed Butternut Squash
  • 3-5 strips cooked, reserve grease Bacon
  • 1/2 cup chopped White Onion
  • 1-14oz can, drained and rinsed White Beans
  • 1-14oz can drained Roasted Whole Kernel Corn
  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 1 tbsp Flour
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 2 tbsp chopped Garlic
  • 1 tbsp Rosemary
  • Juice of half a lemon
  • 2 cups Vegetable Broth
  • 2 cups Beef Broth
  • 2 cups Water
  • Two heaping handfuls Spinach
  • Salt and Pepper to taste
Instructions
First, cook the bacon and remove from pan, leaving the drippings. Chop bacon and set aside. Drain and rinse the beans and drain the corn. Chop the onion and peel, seed and cut the squash.Take the cubed squash and cook in the skillet in the reserved bacon grease and a pinch of salt and pepper until a little toasted or browned and it has softened a bit. Be sure you season with a tad of salt and pepper with the addition of each layer of the soup.In a heavy soup pot, heat oil and butter with onions and a pinch of salt. Cook onions just til translucent. Add herbs and garlic and cook a minute or so more. You will smell it when it all melds together. Add the flour and cook for a minute or so more, to take out the flour taste. Add squash and chopped bacon in and stir to coat with flour/herb mixture. Add broths and water and stir well. Squeeze in the juice of half a lemon. Cover and bring to a boil. Reduce heat to simmer and simmer uncovered for about 15 minutes. Add corn, beans and spinach and simmer about 5 more minutes. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 8 servings