Butternut Squash & White Bean Soup Recipe

• 3 bacon slices
• 1 cup chopped onion
• 2/3 cup chopped celery
• 3 garlic cloves, minced
• 4 cups cubed peeled butternut squash (~1 A 1/2 lbs)
• A 1/4 cup dry white wine
• 4 cups chicken broth
• 1 tsp ground cumin
• A 1/4 tsp ground red pepper
• 1/8 cinnamon
• 1/8 tsp cloves
• A 1/4 cup milk or cream
• 1 Tbsp chopped fresh oregano (use dried if fresh not available)
• 1 tsp salt
• Fresh ground pepper to taste
• 2 (15 oz) cans Northern beans, rinsed and drained

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Removed the bacon from pan, crumble and set aside.
3. Leave approx.
4. 2 teaspoons drippings in pan and toss remaining.
5. Add onion, celery and garlic to pan; cook 3 minutes or until tender, stirring occasionally.
6. Add squash and cook 6 minutes, stirring occasionally.
7. Add wine; cook until liquid almost evaporates.
8. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil.
9. Reduce heat; simmer 10 minutes or until squash is tender.
10. Stir in milk/cream.
11. Remove 2-3 cups of the mixture and smooth with a hand blender or pulse in a standing blender until smooth.
12. (Hint: Let the mixture cool a bit before blending.)
13. Return the smooth mixture to the remaining soup.
14. Finally, add oregano, salt, black pepper and beans; bring to a boil.
15. Remove from heat.
16. Sprinkle each serving with bacon.

bacon, onion, celery, garlic, butternut squash, white wine, chicken broth, ground cumin, ground red pepper, cinnamon, cloves, milk, fresh oregano, salt, fresh ground pepper, northern beans

Taken from cookeatshare.com/recipes/butternut-squash-white-bean-soup-9673 (may not work)