Butternut Squash and White Bean Soup

Categories: Soups
Contributed by: ccowley-cooper (Katie)

[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.

INGREDIENTS

3 bacon slices
1 cup chopped onion
2/3 chopped celery
3 garlic cloves minced
4 cups (3/4 inch) cubed, peeled butternut squash
1/4 cup dry white wine (I use cooking wine)
4 cups chicken broth
1 tsp ground cumin
1/4 tsp ground red pepper (less if you don't like spice)
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/4 cup whipping cream
1 tbls chopped fresh oregano
1/4 tsp salt (I think I omit this)
1/4 tsp black pepper
2 cans great northern beans, rinsed and drained
3 tbls unsalted pumpkin seed kernels

DIRECTIONS

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 seeds.
Yields 6 servings.

Same rules apply as with my other soup. [ie I should tell you that I almost never follow any soup directions exactly. I often like my soups filled with more stuff than it calls for.]

[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!