Butternut Squash and White Bean Soup

Summary
Prep time
Cook time
Source	Cooking Light
Yield / serves	6 servings
Rating	Delicious

Ingredients

• 3 bacon slices
• 1 c chopped onion
• 3/4 c chopped celery
• 3 garlic cloves, minced
• 4 c cubed, peeled butternut squash
• 1/4 c dry white wine
• 4 c chicken broth
• 1 t ground cumin
• 1/4 t ground red pepper
• 1/8 t cinnamon
• 1/8 t cloves
• 1/4 c cream
• 1 T chopped fresh oregano
• 1 t salt
• 1/4 t black pepper
• 2 (15 oz) cans Great Northern beans, drained and rinced
• 3 T toasted pumpkin seeds

Preparation

Cook bacon until crisp. Reserve 2 t drippings in pan. Crumble bacon; set aside.

Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.