Butternut Squash-White Bean Soup

Ingredients

• 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

Preparation

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.