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A close-up of a Butternut Squash Soup with Bacon in a blue patterned bowl, featuring spinach, corn, white beans, grated cheese, and a brown garnish. The background is softly blurred. The text "thebutteredhome.com" is visible at the bottom of the image.
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Butternut Squash Soup with Bacon, Spinach and White Beans

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Brooke Burks

Ingredients

  • 1 small to medium butternut squash peeled, seeded and cubed

  • 3-5 bacon strips cooked, reserve grease

  • 1/2

    white onion


     chopped
  • 14 ounces white beans rinsed, can
  • 14 ounces roasted whole kernel corn drained, can
  • 1 tablespoon

    butter


  • 1 tablespoon

    olive oil


  • 1 tablespoon

    flour


  • 1 teaspoon

    thyme


  • 1 teaspoon

    oregano


  • 2 tablespoons

    chopped garlic


  • 1 teaspoon

    rosemary


  • 1 half

    lemon


     juiced
  • 2 cups

    vegetable broth


  • 2 cups

    beef broth


  • 2 cups

    water


  • salt and pepper to taste
  • fresh spinach two healthy handfuls

Instructions

  • Cook the bacon and remove from pan, leaving the drippings. Chop bacon and set aside.
    3-5 bacon strips
  • Drain and rinse the beans and drain the corn. Chop the onion and peel, seed and cut the squash.
    1/2

    white onion


    ,     14 ounces white beans, 1 small to medium butternut 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.
    1 tablespoon

    butter


    ,     1 tablespoon

    olive oil


    ,     1 tablespoon

    flour


  • 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.
    1 teaspoon

    thyme


    ,     1 teaspoon

    oregano


    ,     2 tablespoons

    chopped garlic


    ,     1 teaspoon

    rosemary


    ,     1 half

    lemon


    ,     2 cups

    vegetable broth


    ,     2 cups

    beef broth


    ,     2 cups

    water


    ,     salt and pepper
  • 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.
    14 ounces roasted whole kernel corn, fresh spinach

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 182kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 492mg | Potassium: 591mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8124IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg

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