Bacon Butternut Squash Soup

A package of frozen butternut squash makes this a simple weeknight meal.

Serves: 4
Cook Time: 20 Minute

Ingredients

• 6 slices Smithfield Bacon, diced
• 1 small onion, diced
• 1 (15-ounce) can reduced-sodium chicken broth
• 1 cup water
• 1 (12-ounce) packages frozen butternut squash puree, thawed
• 5 packed cups ready-to-cook chopped kale or turnip greens
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1/4 cup whipping cream
• 1/4 teaspoon salt
• 1/2 freshly ground pepper

Steps

Cook bacon until crisp in a large saucepan; remove bacon with a slotted spoon and drain on paper towels. Set aside.

Pour off all but 1 tablespoon bacon drippings in saucepan; cook onion in drippings over medium heat 3 minutes or until tender. Stir in broth, water, and squash; bring to a boil, stirring frequently until squash is thawed and mixture is smooth.

Add greens and beans; reduce heat, and simmer 15 minutes or until greens are tender. Stir in cream, salt, and pepper; simmer 1 minute.

Ladle into soup bowls; sprinkle with bacon.

Recipe and photo by Smithfield.

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