Ingredients

4 slices thick cut bacon, cut into ½” pieces

1 cup yellow onion, diced (about 1 medium onion)

½ cup celery, diced (1-2 stalks)

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon red pepper flakes

½ teaspoon thyme

½ teaspoon black pepper

5 cups butternut squash, cut into cubes

4 cups gluten free chicken broth

4 cups cooked chicken

2 cans cannellini beans (15 ounce cans), drained

3 cups spinach, roughly chopped

½ cup plant based cream

Instructions

Step 1: Cook the bacon over medium heat in a large Dutch oven until crispy. Remove the bacon to a paper towel lined plate. Drain the fat, reserving 2 tablespoons in the pot.

Step 2: Add the onions and celery to the pot and cook, stirring occasionally, for about 5 minutes or until softened.

Step 3: Stir in the garlic, salt, red pepper flakes, thyme, and black pepper. Cook for 1 minute, stirring constantly to release the aromas.

Step 4: Add the butternut squash and pour in the chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes until the squash is tender enough to pierce with a fork.

Step 5: While the soup is cooking, open one can of beans and add half of it to a bowl. Once the squash is cooked, add about 1 cup of squash to the same bowl and use a fork or immersion blender to puree the mixture.

Step 6: Remove the lid from the pot. Add the cooked bacon pieces, chicken, and the remaining beans. Stir in the bean and squash puree. Return to a simmer and cook for 5 minutes more to combine flavors.

Step 7: Add the chopped spinach and cook for an additional 3 minutes until wilted.

Step 8: Remove the pot from heat. Stir in the plant based cream until fully incorporated.

Step 9: Serve the soup immediately, garnished with additional bacon pieces and roasted pepitas if desired.

Tips & Variations

To roast pepitas, toss 1 cup of pepitas with 1 tablespoon olive oil and a generous sprinkle of salt. Spread on a foil-lined baking sheet and bake at 350°F for 10 minutes, stirring halfway through.

For a dairy option, substitute plant based cream with heavy cream or half-and-half.

Use leftover turkey or rotisserie chicken to save time.

Add a pinch of nutmeg or smoked paprika for extra warmth and depth.

FAQs

Can I make this soup vegetarian?

Yes! Omit the bacon and chicken, and use vegetable broth instead of chicken broth. Consider adding extra beans or roasted squash for protein.

Can I freeze the soup?

This soup freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.