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.
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.
I have made this soup several times and we've always loved it, texture and all! It's a great, hearty soup for cold weather and it has a little kick. I crisp a few extra bacon slices because we like sprinkling a little extra on top. I've also never put pumpkin seeds on it because I don't usually have that on-hand. I agree with another reviewer that cooking it a little longer helps the flavors come together.
Wonderful flavor! I followed other reviewers and blitzed it some. I will make it again and would cut back just a little on the red pepper. The spice of the red pepper slightly overwhelmed the flavor. (I wonder how it'd taste if you roasted the butternut then add it in the second boil.) Definitely let this sit for a bit to let the flavors meld some.
This is a lovely fall soup. The combination of flavors works really well; however, after making this recipe several times, I found a long, slow simmer (about 60-90 minutes) allows the complex flavors to marry better and produces a better-tasting soup. I toast my own raw pumpkin seeds in the oven using a bit of cooking spray and sprinkle of sea salt - so much better than purchased version. Each ingredient is important in the overall finished recipe; don't omit anything. The crispy bacon and crunchy pumpkin seeds are the perfect garnish! So yummy, filling and comforting!
FANTASTIC! This is a 'go to' soup and without exception, friends and family love it. While it is good as written, some of my modifications include:
1. I use a hand-held blender and give it a couple quick 'whizzes'. This makes it a bit less chunky (w/ the beans/squash) and a bit thicker.
2. To add a little 'kick', I add spicy andouille sausage at the very end of cooking.
3. A side of corn bread tastes delicious with this soup
And one last thing: A review noted that he/she used dry oregano. I used dried oregano once and learned that fresh oregano is much, much better.
I really wanted to like it, but there was nothing special about this soup. The flavors were just okay and cumin heavy, and like others, I didn't care for the texture. I would try pureeing the squash as others suggested if I had the ingredients and it was cold outside.
I realized after making this that I have made this soup before. It has a good flavor, but there is something about it that is not appealing to me. I think it's the squash and beans floating in a murky broth. Although I like the taste it's just not something I would make again and again. I made as written with the exception of using dried Oregano. I made the cornmeal scones, which I have made multiple times and love with soup. I had a bowl of it today as written, but I ended up pureeing the rest because I just don't think I would have looked forward to eating it as it was.