"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butternut Squash and Cannellini Soup with Bacon Recipe

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This recipe for Butternut Squash and Cannellini Soup with Bacon, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 thick bacon slices, chopped
1 1/2 cups chopped onion
6 garlic cloves, minced
3 cups low-salt chicken broth
4 cups 3/4-inch cubes peeled butternut squash (from one 1 3/4-pound squash)
3 15-ounce cans cannellini (white kidney beans), undrained
1 14 1/2-ounce can diced tomatoes in juice, drained
1 teaspoon chopped fresh rosemary

Directions:
Directions:
Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)

Ladle soup into bowls. Garnish with chopped bacon and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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