It’s soup season!
(and no, not only because we are a house of sick people!)
It’s also squash season which makes me a happy, happy girl – and a happy mama since it is a perfect food for Fiona!
I found this recipe on Epicurious.com when I was looking for a soup recipe using cubes of squash so Fiona could eat what we were eating for dinner! Oh, and it has bacon crumbled on top – winner!
3 bacon slices, chopped
1 large onion, diced
6 garlic cloves, minced
3 cups chicken stock
4 cups butternut squash, peeled & cut into 3/4″ cubes
3 (15-ounce) cans cannellini beans, undrained
1 (14 1/2-ounce) can diced tomatoes
1-3 teaspoon chopped fresh rosemary (to taste)
In a heavy pot (dutch oven if available) saute the bacon until crisp
Using a slotted spoon, transfer to paper towels to drain & reserve for garnish
Add onions and garlic to hot drippings and saute until golden, about 10 minutes
Add chicken stock and bring to a boil
While waiting for the stock to come to a boil, puree 2 cans of cannellini beans, with their liquid, until smooth
Add butternut squash, tomatoes, 1 can of whole beans, pureed beans & rosemary
Cover and simmer until flavors blend, about 15 minutes
Ren and Fiona approved!