Prep 15 mins
Cook 20 mins
Cooking Light. October 2004. This is a chunky, not smooth, soup.
- 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
- 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.
- 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 pumpkinseeds.