Butternut Squash-White Bean Soup

• 3 bacon slices
• 1 cup chopped onion
• 2/3 cup chopped celery
• 3 garlic cloves, minced
• 4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1/4 cup dry white wine
• 4 cups fat-free, less-sodium 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 freshly ground black pepper
• 2 (15-ounce) cans Great Northern beans, rinsed and drained
• 3 tablespoons unsalted pumpkinseed kernels, toasted

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. 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.

bacon, onion, celery, garlic, butternut squash, white wine, chicken broth, ground cumin, ground red pepper, ground cinnamon, ground cloves, whipping cream, fresh oregano, salt, freshly ground black pepper, cans great northern beans, unsalted pumpkinseed kernels

Taken from www.myrecipes.com/recipe/butternut-squash-white-bean-soup (may not work)