SQUASH****Butternut Squash and Cannellini Soup with Bacon - 7(2) Points

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I liked this quite a bit but it originally called for swiss chard added at the end and Dan didn't care or that - I've removed it and I think this will work

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  • 2

Ingredients

  • 2 servings
  • 50 grams diced pancetta (Optional)
  • 1 tablespoon EVOO
  • 1/4 cup chopped onion
  • 1 clove minced garlic
  • 2 cups chicken broth
  • 2 cups cubed butternut squash
  • 3/4 cup cannellini beans, rinsed and drained
  • 1/2 can fire-roasted or Aurora tomatoes or 1 cup chopped, fresh tomato
  • 1 tbsp. chopped fresh rosemary or sage

Preparation

Step 1

* Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain.

* Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes.

* Add chicken broth; bring to boil. Stir in butternut squash, cannellini, tomatoes, and fresh herbs. Cover and simmer until butternut squash is tender and flavors blend, about 15 to 20 minutes.

* Season soup with salt and pepper and puree. Strain and return to pot and reheat until hot. (The straining is a pain, but it makes a HUGE difference in the texture)

* Serve, sprinkling bacon over each individual serving.

NUTRITION: (Without bacon or pancetta)

Calories 257.3
Total Fat 7.5 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 986.6 mg
Potassium 1,415.8 mg
Total Carbohydrate 44.2 g
Dietary Fiber 12.3 g
Sugars 3.1 g
Protein 11.1 g

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