Butternut Squash and White Bean Soup

Using dried beans adds a dimension that canned never can. They absorb the flavors of the soup and thicken it. Make sure to soak them the night before.
Ingredients:
4 slices bacon - julienned
1 1/2 cup(s) onion - peeled and medium diced (Learn How)
6 garlic cloves - peeled and minced (Learn How)
3/4 cup(s) carrots - peeled and small diced (Learn How)
4 3/4 cup(s) fennel - small diced (Learn How)
1/4 cup(s) great northern beans - soaked (if using canned, add after the squash)
1 cup(s) dry white wine
6 cup(s) - chicken stock (white) - or vegetable stock
2 can(s) diced tomatoes
2 bay leaves
1 - bouquet garni - (parsley, thyme and rosemary)
1 butternut squash - diced and roasted (Learn How)
3 tablespoon(s) olive oil
1 pinch salt and pepper - to taste
1 teaspoon(s) red chile flakes (ground)
2 tablespoon(s) orange zest
1 tablespoon(s) lemon juice
1 pound spinach - stems removed

Steps:

-Preheat the oven to 400 degrees.

-Rinse off the beans that have been soaking overnight.

-Cook bacon in a Dutch oven, remove and crumble; set aside. Leave the bacon drippings in the pot.

-Saute the onions and garlic in the bacon drippings, until translucent, over medium heat.

-Add the carrots and fennel, and saute an additional 3 minutes.

-Add the beans and white wine. Stir to mix the beans with the vegetables.

-Add the chicken stock, tomatoes, bay leaves and the bouquet garni. Bring to a boil and then immediately turn down to a simmer.

-Meanwhile, toss the diced squash with olive oil and seasoning and spread out onto a sheet pan. Roast for 20 minutes at 400 degrees.

-Once the beans are cooked, add the squash and the orange zest. Simmer over low heat for another 20 minutes to let the flavors come together.

-At this point you can either leave the soup chunky or puree with an immersion blender to the consistency you desire.

-Add the lemon juice to finish. Pull out the bay leaves and bouquet garni; stir in the spinach.

-Taste for seasoning.

-Garnish with the bacon crumbles.

Add roasted chicken, pork or lamb for a heartier meal.

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