Butternut Squash and Cannellini Soup with Bacon

Butternut Squash and Cannellini Bean Soup with Bacon 2

Serves 4

6 slices bacon
1 Tablespoon Butter
1 cup diced onions
1/2 teaspoon freshly minced garlic
2 cups chicken stock (not canned or boxed)
1 medium butternut squash- peeled, cut in 1 inch cubes
2 15.5 ou8nce cans cannellini beans- do not drain
1 cup diced tomatoes
1 teaspoon rosemary
salt and pepper

1)  Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes.

2)  Add onion to drippings and let sauté until caramelized, about 30 minutes.  Add garlic, sauté another 3 to 4 minutes.

3)  Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, tomatoes, and fresh rosemary.

4)  Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper.


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