Butternut Squash White Bean Soup

Ingredients

• 3 slices bacon
• 1 cup chopped onion
• 2/3 cup chopped celery
• 3 garlic cloves, minced
• 1 1/2 lbs cubed peeled butternut squash
• 1/4 cup dry white wine
• 4 cups reduced-sodium fat-free chicken broth
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 cup whipping cream
• 1 tablespoon chopped fresh oregano
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 3 tablespoons unsalted pumpkin seeds, toasted

Directions

1. 1

   Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.

2. 2

   Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally.

3. 3

   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.

4. 4

   Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil.

5. 5

   Remove from heat. Sprinkle each serving with bacon and pumpkinseeds.