Butternut Squash and White Bean Soup
Ingredients
1 carton chicken broth
3 stalks of celery, diced small
1 medium onion, diced small
2 cans of cannelloni beans, drained and rinsed
generous dash or two of cinnamon
generous dash or two of all-spice
generous dash or two of garlic powder
dash of cumin
2 tbsp red peeper flakes
3 tbsp sage
1 medium butternut squash
Kosher salt and pepper
Directions
In a crock pot, combine the broth, celery, onions, beans, and all of the spices. Set to high. Carefully slice the butternut squash in half and scoop out the seeds. Place into a glass dish with a bit of water in it and microwave for 30 minutes. When complete, scoop out the tender squash and add to the crock pot for about 6-8 hours on high. Kosher salt and pepper to taste. Top with grated parmigiana cheese to serve.
It was rainy and cold today. Perfect soup weather. I paired my soup with a Pillsbury Cranberry Quick Bread, which I added chopped pecans and extra Craisins too. I spread each piece of bread with Maple Syrup Cream Cheese from Bruegger's Bagels. Delish blend of ingredients.
