Recipe: Butternut Squash and Cannellini Soup with Bacon (with garlic and rosemary)

BUTTERNUT SQUASH AND CANNELLINI SOUP WITH BACON

2 thick bacon slices, chopped
1 1/2 cups chopped onion
6 garlic cloves, minced
6 cups chicken broth, divided use
4 cups butternut squash cubes (peeled, cut into 3/4-inch cubes)
3 cans (15 ounces each) cannelloni beans, undrained, divided use
1 (14 1/2 ounce) can diced tomatoes in juice, drained
1 teaspoon chopped fresh rosemary

Saute 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; saute until golden, about 10 minutes.

Add 3 cups chicken broth; bring to boil. Stir in butternut squash, 1 can beans, drained tomatoes and rosemary.

Puree remaining 2 cans beans with the remaining 3 cups chicken broth in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper.

Ladle soup into bowls. Garnish with chopped bacon and serve.

Makes 4 servings
Source: the Idaho Bean Commission