Description
This comforting and nutrient-dense soup blends the velvety sweetness of roasted butternut squash with high-quality protein from tender chicken and heart-healthy cannellini beans. Inspired by rustic farmhouse cooking, this meal replaces heavy dairy with a savory plant-based cream base, resulting in a silky, restorative dish. Finished with a garnish of crispy turkey bacon and fresh spinach, it provides a warm, balanced, and immunity-boosting dinner perfect for crisp autumn evenings.
Ingredients
4 strips nitrate-free turkey bacon, diced
1 cup yellow onion, finely diced
1/2 cup celery, thinly sliced
3 cloves garlic, minced
1 tsp sea salt
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1/2 tsp freshly cracked black pepper
5 cups butternut squash, peeled and cubed
2 cups cooked chicken breast, shredded
1 cup cannellini beans, rinsed
4 cups low-sodium chicken broth
1 cup plant-based heavy cream
2 cups fresh baby spinach
Instructions
In a large pot over medium heat, cook the turkey bacon until crispy, then remove and set aside.
In the same pot using residual fat, sauté onion and celery until softened.
Add garlic, thyme, red pepper flakes, salt, and pepper, cooking for one minute until fragrant.
Add the butternut squash and chicken broth, bringing to a simmer until squash is tender.
Use an immersion blender to partially blend the squash mixture to create a silky base.
Stir in the shredded chicken and cannellini beans, simmering for 5 minutes.
Stir in the plant-based cream and fresh spinach until the spinach is just wilted.
Ladle into bowls and garnish with the reserved crispy turkey bacon.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon reheating, add a splash of broth to reach desired consistency.