(The same clipping also contains the full "Curried Lentil and Spinach Soup" recipe. The book gives it its own page, so it is transcribed in [089-curried-lentils-and-spinach-soup.md](089-curried-lentils-and-spinach-soup.md). The clipping also has the end of a third, unnamed soup, reproduced at the bottom of this file.)
Instructions
Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Add chopped onion and garlic to drippings in pot; sauté until golden, about 10 minutes. Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, drained tomatoes, and fresh rosemary. Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper. (Bacon and soup can be made 1 day ahead. Wrap and chill bacon. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm bacon and soup separately before serving.)
Ladle soup into bowls. Garnish with chopped bacon and serve.
PER SERVING: calories, 415; total fat, 4 g; saturated fat, 1 g; cholesterol, 6 mg
Notes
Excellent, 3½ ★ - Surprisingly tasty
Cooked March 13, 2004
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Other text on the original page (not part of this recipe)
Clipping text: end of a preceding recipe (title not on page; left edge cut off in the scan)
[H]eat to medium; cover and simmer until [v]egetables and porcini are very tender, [a]bout 20 minutes. Pour vegetables and [b]roth into large strainer set over bowl. Transfer vegetables in strainer to process[or] and puree until smooth; set aside.
Return broth and bay leaf to pot; [a]dd barley and bring to boil. Reduce heat [t]o medium; cover and simmer until bar[l]ey is tender, about 40 minutes. Add [r]eserved vegetable puree and chopped [v]egetables to pot; simmer until soup thickens and flavors blend, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with additional broth if desired before serving.)
Ladle soup into bowls. Sprinkle with parsley and serve.
\Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.*
PER SERVING: calories, 399; total fat, 10 g; saturated fat, 3 g; cholesterol, 0