Foodie Fridays: Butternut, White Bean, and Spinach Soup

The wintry weather of January is definitely soup weather, and for me the month is also a time to take stock of all the foodstuffs in my pantry and fridge in an attempt to use up those that have been around a little too long.  After checking out my supplies, I came up with a recipe for a soup that used a can of butternut squash purée, a can of white beans, a carton of chicken stock, and an onion from the pantry.  The fridge supplied frozen spinach, some half 'n half, part of a jar of leftover roasted Hatch chiles, and roasted Ancho chiles from my summer garden that I prepared after the last frost.  The resulting combination led to a delightfully warming but not too heavy soup that I have been enjoying for lunch lately along with a sandwich (usually grilled Cheddar cheese and pumpkin butter, which is a great combination that you should try if you can find a jar of pumpkin butter).  If you love soup during the winter, you might want to give this recipe a try some time.

Butternut, White Bean, and Spinach Soup

2 T. olive oil
1 onion, finely diced
1 Ancho chili pepper, minced (optional)
2 C. butternut squash purée (I used this brand)*
4 C. chicken stock
1 tsp. salt (or to taste)
1 can (15 oz.) white beans
1 bag (12 oz.) frozen chopped spinach
3 T. roasted green chile (I used this brand)
1/4 C. cream or half ’n half

Heat the oil in a large pot over medium heat.  Add the onion and Ancho chili pepper and sauté until very soft, about 5-7 minutes.  Stir in the chicken stock and salt and heat through.

Remove from the heat, cool slightly, and use an immersion blender to purée the soup until smooth.  Return the pot to medium heat and stir in the white beans, spinach, and roasted green chile.  Heat, stirring, until the spinach thaws and the soup begins to boil.

Turn off the heat and stir in the cream.  Taste for seasoning and add more salt if needed.  Serve immediately, garnished with toasted pumpkin seeds if desired.  Serves 6.

*If you cannot find canned butternut squash, substitute canned pumpkin purée or frozen winter squash purée, or make your own cooked winter squash.