My Favorite Soup. In the World.

A few days after I had Colin, my friend Karna (who happens to be one of the most awesome cooks ever), brought dinner to my family. Along with pumpkin cookies and cornbread (yes, I still remember…it was THAT good), she brought what has become my absolute favorite soup. Man oh man! I made a batch the other day, and thought I’d share the recipe.

(I believe this originally came from an issue of Cooking Light)

Butternut-White Bean Soup

Ingredients

3 bacon slices (if I’m in a good mood I up this a touch) :)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1/4 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup whipping cream
1 tablespoon chopped fresh oregano (1/2 T if dried)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained

Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.

Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat.
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Mmmm. Mmmm. You’re going to love it.

…and of course, back to normally scheduled “photography” blogging soon. Jeremy’s senior portrait session up next.