Butternut Squash Soup with Pancetta and White Beans

Categories:

soup

Prep time: About 1hour
Yield: Four main-course servings (we've always had leftovers)

This filling but light soup is a great way to get kids to eat veggies! The first time I made it, we told my daughter it was "butter squash," and since she loves butter, she ate it up, figuratively as well as literally. I don't usually care for canned anything in my recipes, but the canned veggies in this soup make it so easy to make, without sacrificing flavor or nutrition, that it's worth bending the rules. Make life easier still by buying pre-cut butternut squash. If you're lucky enough to live near a Trader Joe's, they sell both the cut squash AND cubed pancetta in a 4-oz package. Can't get much more simple than that!

Ingredients

3 15-oz cans cannellini (white kidney) beans, undrained
4 oz. pancetta, chopped
1 tablespoon butter
1 sweet onion, finely chopped
5 garlic cloves, minced
1 stalk celery, finely chopped (Optional)
3 cups chicken broth
4 cups 3/4-inch cubes peeled butternut squash (pre-cut or from one 1 3/4-lb squash)
1 14 1/2-oz can diced tomatoes in juice, drained
1 15 1/4-oz can whole kernel white or yellow corn, drained
1 tsp chopped fresh rosemary
Salt and pepper to taste

Kitchen Items

Food processor or blender Can opener Stock pot Sharp knife Ladle

Instructions

Puree two cans of the cannellini beans in a food processor or blender and set aside; keep the remaining can to add to the soup later.

Saute pancetta in a large stock pot until fat is rendered and meat is slightly browned, about 4 minutes. Melt butter with the pancetta and drippings. Add onion, garlic, and celery (if desired), and saute until golden, about 10 minutes. Add chicken broth and bring to a boil. Stir in butternut squash, the un-pureed can of cannellini beans with liquid, 2 pureed cans of beans, tomatoes, corn and rosemary. Cover and simmer until squash is tender and flavors have blended, about 15 minutes. Add salt and pepper as desired. Garnish with extra chopped rosemary, if desired, and serve in warmed soup bowls. Serve with hearty country-style bread.

About the author

pattireis00

I am a SAHM in So Cal, with one daughter, aged three. I love finding new ways to prepare veggies and integrate them into favorite recipes, especially anything that both my daughter AND my husband will eat!

posted December 5, 2007 - 6:17am