Butternut Squash Soup with Bacon, Spinach and White Beans

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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.

Butternut Squash Soup with Bacon, Spinach and White Beans

Prep Time 10

Cook Time 25

Total Time 35

Author Brooke Burks

Ingredients

1 butternut squash peeled, seeded and cubed
5 pieces bacon cooked, grease reserved
1/2 onion chopped
14 ounces white beans drained and rinsed
14 ounces roasted whole kernel corn drained
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons fresh garlic chopped
1 teaspoon dried rosemary
2 tablespoons lemon juice
2 cups vegetable broth
2 cups beef broth
2 cups water
salt and pepper to taste
4 cups fresh spinach

Instructions

Cook the bacon and remove from pan, leaving the drippings. Chop bacon and set aside.
5 pieces bacon
Drain and rinse the beans and drain the corn. Chop the onion and peel, seed and cut the squash.
1 butternut squash, 14 ounces white beans, 14 ounces roasted whole kernel corn
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.
salt and pepper
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.
1/2 onion, 1 tablespoon butter, 1 tablespoon olive oil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 2 tablespoons fresh garlic, 1 teaspoon dried rosemary, 1 tablespoon all purpose 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.
2 cups vegetable broth, 2 cups beef broth, 2 cups water, 2 tablespoons lemon juice
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.
4 cups fresh spinach

Nutrition(All values are estimates only)

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