Butternut Squash & White Bean Soup with Crispy Sage & Bacon Lardons

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Yield 6

Prep Time 20

Cook Time 40

Total Time 1

1. Place a large Dutch oven over medium-low heat and add the bacon cubes along with 2 tablespoons of water. Cook, stirring often, until the fat is rendered and the bacon is browned but still chewy, about 6 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
2. Add the olive oil to the rendered bacon fat and bring the pot to medium heat. Place the sage leaves in the pan, spreading them out in a single layer, and cook for about 1 minute until they deepen in color but do not brown. Remove the sage leaves and drain them on a paper towel–lined plate.
3. To the sage-infused fat, add the onion along with a pinch of salt and the white pepper. Sauté for 4 to 5 minutes, or until the onion has softened. Stir in the garlic, thyme, coriander, and red pepper flakes, then add the cubed squash and the remaining salt. Continue cooking for about 5 minutes.
4. Stir in the cannellini beans and broth, then bring the mixture to a boil. Reduce the heat to a low simmer and cook for 20 minutes, stirring occasionally.
5. Remove 1 to 2 cups of the soup, including vegetables and beans, and transfer to a blender. Add the miso paste, blend until completely smooth, and then return the mixture to the pot. Remove the soup from the heat, stir well to combine, and adjust seasoning as needed.
6. Ladle the soup into bowls and top with the crispy bacon lardons, fried sage leaves, and a sprinkle of extra red pepper flakes if desired.

Slab Bacon – Look for slab bacon at butcher counters, specialty grocery stores, or well-stocked delis. It’s unsliced, so you can cut hearty cubes (lardons) that render beautifully. If you can’t find slab bacon, substitute pancetta for a similar texture and flavor, or the thickest-cut bacon you can find cut into pieces. For a lighter option, you can use smoked turkey bacon or top the soup with roasted chicken.
Fresh Sage & Thyme – Earthy and aromatic; the sage crisps into a beautiful garnish while also infusing the oil with flavor and the thyme adds a woodsy, herbal note that pairs perfectly with butternut squash.
Onion & Garlic – The flavor foundation for the soup; yellow onion works best for its sweetness.
Spices – A blend of white pepper, ground coriander, and red pepper flakes creates warmth, gentle spice, and balance against the natural sweetness of the squash.
Butternut Squash – Naturally sweet, velvety when cooked, and full of vitamins A & C. Sweet potato or pumpkin can be swapped in if needed.
Cannellini Beans – Creamy, protein-packed beans that give body to the soup without dairy. Chickpeas or navy beans are great alternatives.
Chicken or Vegetable Broth – Use vegetable broth for a vegetarian version.
Yellow Miso Paste – Adds umami and a touch of saltiness, rounding out the sweet-savory flavors.

Protein Options: Swap bacon for pancetta or omit for vegetarian/vegan version. Add shredded chicken or turkey for extra protein.
Scaling: Recipe doubles easily for gatherings or batch cooking.
Meal Prep: Make soup base ahead and refrigerate; crisp sage and bacon just before serving.
Substitutes: Use sweet potato or pumpkin instead of butternut squash. Chickpeas or Great Northern beans work as a great substitute for the cannelini beans.

Refrigerator: Store cooled soup (without crisp bacon/sage toppings) in airtight containers for up to 4 days. Reheat gently on the stovetop and add crispy sage and bacon lardons.
Freezer: Freeze soup (without crisp bacon/sage toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.