Butternut Squash and Cannellini Bean Soup Servings: 12 (about 9oz each) Prep Time: 30 minutes Total Time: 50 minutes

  • Gluten Free Low Calorie
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3 slices thick-cut bacon, chopped
2 medium onions, chopped (about 1 1/2 cups)
6 garlic cloves, finely chopped
1 (48oz) carton chicken broth, divided
4 cups cubed peeled butternut squash (about 2 pounds)
3 (15oz) cans Mrs. Grimes® White Kidney Beans (Cannellini), drained, rinsed, divided
1 (14.5oz) can diced tomatoes
1 teaspoon chopped fresh rosemary
Salt and pepper to taste


In Dutch oven, cook bacon over medium heat 4 minutes or until crisp, stirring occasionally. Drain on paper towels. Add onion and garlic to drippings in pan. Cook 10 minutes or until golden brown and tender, stirring occasionally.

Add 3 cups of the chicken broth, the squash, 2 cans of the beans, the tomatoes and rosemary. Bring to a boil. Cover; reduce heat. Cook 15 to 20 minutes or until squash is fork-tender. To blend the mixture, spoon part of the mixture into blender container, filling only 3/4 full. Place folded dish towel or hot pad over lid to hold in place. Blend until smooth. Pour into bowl. Repeat until all vegetable mixture is blended. Return mixture to Dutch oven. Stir in remaining beans and broth. Cook 5 minutes or until thoroughly heated. Top individual servings with bacon.

Nutrition Facts: