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Creamy Butternut Squash & White Bean Soup Recipe

Creamy Butternut Squash & White Bean Soup
Source: saputo

Ingredients

  • 15 mL (1 tbsp) olive oil
  • 1 cup pancetta, diced
  • 125 mL (1/2 cup) onion, finely chopped
  • 2 cloves garlic, minced
  • 250 mL (1 cup) butternut squash, diced
  • 2 carrots, diced
  • 250 mL (1 cup) tomatoes, diced
  • 2 L (8 cups) chicken stock
  • 1 250-g (9-oz.) can white beans, drained and rinsed
  • 250 mL (1 cup) cauliflower, in pieces
  • 125 mL (1/2 cup) 35% cream
  • Salt and pepper, to taste
  • 125 mL (1/2 cup) Saputo Parmesan cheese Petals
  • Chili flakes, to taste
PREP TIME
20m
COOK TIME
25m
TOTAL TIME
45m
YIELD
6

Instructions

  • In a large pot, heat the oil over high heat and brown the pancetta for 2 minutes. Add the onion, cook for 2 minutes, then add the garlic and continue to cook for 1-2 minutes.
  • Add the squash, carrots, diced tomatoes, chicken stock, white beans and cauliflower. Bring the soup to a boil, turn down the heat and let simmer for 15 minutes.
  • Add the cream and season with salt and water.
  • Ladle into bowls and garnish with Parmesan cheese Petals and chili flakes. Serve with rustic bread.

Side Dishes

A recipe from saputo

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