Butternut Squash-White Bean Soup

Ingredients

• 3 slices bacon 
• 0.3 teaspoon pepper black freshly ground
• 4 cups butternut squash cubed peeled () ( 1 1/2 pounds)
• 30 ounce cannellini beans rinsed drained canned
• 0.7 cup celery chopped
• 3 tablespoons pumpkinseed kernels unsalted toasted
• 0.3 cup cooking wine dry white
• 4 cups less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 0.1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 1 teaspoon salt 
• 0.3 cup whipping cream 

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.
3. Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally.
4. Add squash; cook 3 minutes, stirring occasionally.
5. 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.
6. Remove from heat.
7. Sprinkle each serving with bacon and pumpkinseeds.