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butternut squash soup in a blue lined bowl
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Butternut Squash Soup with Bacon, Spinach and White Beans

Butternut Squash soup with bacon, spinach and white beans will have you singing for all the joys of Fall! This glorious soup is a host of texture and is huge on flavor. Healthy and delicious, it will also give comfort and joy!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 192kcal
Author Brooke Burks

Ingredients

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

  • 3-5 strips of bacon cooked, reserve grease


  • ½ chopped white onion


  • 14 oz can of White beans rinsed


  • 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

Instructions

  • 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.
  • Cook 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. 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.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 192kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 596mg | Fiber: 5g | Sugar: 6g