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Butternut Squash Soup with Cannellini Beans and Ham


Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.

Stir in the red pepper flakes and cook for about 1 minute until the garlic starts to brown.

Reduce heat to medium. Stir in the onion, celery, and carrots. Cook for 2 minutes.

Add the sage, stir, and cook 1 minute.

Add the bacon, stir, and cook for 1 minute

Add the ham, stir, and cook for 1 minute.

Add the butternut squash, stir, and cook for 1 minute.

Add the wine, stir, and cook for 1 minute.

Add the chicken stock and bring to a boil.

Pour in the paste of cannellini beans and the cream. Reduce heat and simmer for 15- 20 minutes.

Remove from heat and stir in the parmesan cheese until melted.

Serve in your favorite soup or, as I prefer, pasta bowls.


3 tablespoons extra light olive oil

5 cloves garlic, cut thick

1/4 teaspoon red pepper flakes

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 tablespoon fresh sage, chopped

1/2 cup chopped bacon

1/2 pound cooked ham, cut into 1/2″ slices and diced to 1/4 “

2 cups peeled and diced butternut squash

1/4 cup white wine.

2 cups chicken stock.

1 can cannellini beans, drained and processed to a soft paste

1/2 cup whipping cream

1/2 cup grated parmesan cheese