White Bean & Butternut Squash Soup
Suggested wine pairing Reserve Pinot Gris

This satisfying soup combines the smokiness of the bacon and sweet notes
of the squash to highlight the Pinot Gris' refreshing streak of citrus.

Yield:4 portions

2    cups dry white beans
2    tbsp olive oil
1½  cups smoked bacon, ¼" strips
2    cloves garlic, chopped
1    cup onion, ¼" diced
½   cup leek, ¼" diced
1    cup celery, ¼" diced
1    cup carrots, ¼" diced
2    cups butternut squash, ¼" diced
1½  tbsp fresh thyme, chopped
1½  tbsp fresh rosemary, chopped
10   cups chicken stock
1     tbsp parsley, chopped
       sea salt & white pepper      

Method: Cover white beans in cold water and allow to soak for 24 hours. Drain well.

Heat olive oil in a heavy bottomed soup pot and sauté bacon for 3
minutes. Pour off any excess fat. Add onions and garlic continuing to
cook until onions are softened. Add leeks, celery, carrots, butternut
squash and soaked white beans along with thyme and rosemary. Sauté for 2
more minutes. Pour in chicken stock and bring to a boil. Turn down heat
and simmer slowly for 1 hour or until beans are tender. Adjust final
seasoning and garnish with chopped parsley.

Recipe by: The Culinary Team at Mission Hill Family Estate

© Copyright 2013 Mission Hill Family Estate