Butternut Squash and Bean Soup With Toasted Pumpkin Seeds

• 3 slices bacon
• 1 cup chopped onion
• 23 cup chopped celery
• 3 garlic cloves, minced
• 4 cups cubed peeled butternut squash
• 14 cup dry white wine
• 4 cups chicken stock
• 1 teaspoon cumin
• 14 teaspoon cayenne pepper
• 18 teaspoon cinnamon
• 14 cup heavy cream
• 1 teaspoon salt
• 14 teaspoon fresh ground pepper
• 2 (14 ounce) cans great northern beans
• 3 tablespoons toasted pumpkin seeds (kernels)

1. Cook bacon in a large pot or Dutch oven, remove and set aside on paper towl for topping.
2. Add onion, celery & garlic to pot, cook 3 mins or until soft.
3. Add squash, cook 3 minutes Add wine, cook till liquid evaporates.
4. Stir in cumin, cayenne and cinnamon.
5. Add broth, bring to boil, reduce heat and simmer 5 mins until squash is tender.
6. Drain and rinse beans.
7. Stir in cream, salt & pepper and beans.
8. Bring to boil, remove from heat, ladle into bowls and top with crumbled bacon and pumpkin seeds.

bacon, onion, celery, garlic, white wine, chicken stock, cumin, cayenne pepper, cinnamon, heavy cream, salt, ground pepper, great northern beans, pumpkin seeds

Taken from www.food.com/recipe/butternut-squash-and-bean-soup-with-toasted-pumpkin-seeds-438064 (may not work)