Butternut Squash White Bean Soup

Cooking Light. October 2004. This is a chunky, not smooth, soup.

• Ready In: 35 mins
• Serves: 6

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. 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. Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally.
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. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil.
5. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds.