Randy Mayor; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 1/2 cups)

Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch.

How to Make It

Step 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.

Step 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.

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