Butternut Squash and White Bean Soup
[From Cooking Light]
This next soup is fairly time consuming. So, I am not sure it is a great one to share with mothers. I will have to let you know if it is still doable once my son finally comes home. But, it is so yummy, I decided to share anyway.
Cook bacon in a dutch oven over medium high heat until crisp.
Remove the bacon from the pan, reserving two tsp of drippings in pan.
Crumble bacon and set aside. Add onion, celery, and garlic to the pan.
Cook three minutes or until tender, stirring occasionally. Add squash
and cook for a few minutes. 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 pumpkin
[Here]I use a whole squash no matter what, a large whole
onion, more celery etc. I am also a fan of cumin and probably make it a
heaping tsp. We also always cook more bacon and toast more pumpkinseeds
than what is called for. Enjoy!