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Butternut Squash - Bean Soup


3 slices bacon (optional)
1 cup chopped onion
3 garlic cloves minced
4 cups cubed peeled butternut squash
1/4 cup of dry white wine
4 cups of chicken or veggie broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon of ground cinnamon
1/4 cup of whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon black pepper
1 cup dry bean (soaked and cooked)
3 tablespoons pumpkin seeds, toasted


  1. Cook bacon in a Dutch oven (or large soup pot) over medium heat until crisp.
  2. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.
  3. Add onion, and garlic to pan; cook for 3 minutes or until tender, stirring occasionally.
  4. Add squash; cook 3 minutes, stirring occasionally.
  5. Add wine, cook until liquid almost evaporates.
  6. Stir in broth, cumin, red pepper, cinnamon; bring to a boil. Reduce heat; simmer for 5 minutes or until squash is tender.
  7. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from the heat.
  8. Sprinkle each serving with bacon and pumpkin seeds. Serves 6.