Butternut Squash and White Bean Soup

6 slices bacon

This soup is AMAZING!!!  It's quite a bit of work if you cut your own squash and cook your own bacon.  I would either cut and cook the afternoon or day before and or buy precut  butternut squash.  Just make sure to save some of your bacon grease if you precook it.

1 c finely chopped onion

1 c finely chopped celery

2 garlic cloves minced

4 c peeled and chopped butternut squash

4 ½ c chicken broth

1 tsp cumin

¼ tsp ground red pepper

1/8 tsp cinnamon

1/8 tsp ground cloves

¼ c whipping cream

1 Tbsp chopped fresh oregano

1 tsp salt

¼ tsp pepper

2 cans (15 oz) Great Northern white beans, rinsed and drained

3 Tbsp unsalted pumpkinseed kernels, tasted (optional)

Cook bacon over medium heat until crisp. Remove bacon from pan, reserving about 2 teaspoons of bacon drippings. Crumble the bacon and set aside. Add onion, celery, and garlic to bacon drippings. Cook 3 minutes until tender. Add squash; cook 3 more minutes, stirring occasionally. Add ¼ c chicken broth and stir until the liquid almost evaporates. Stir in the remaining broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil. Reduce heat and simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, pepper, and beans. Bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds. Yields 6 portions (1 ½ cups).

Thank  you Laura Hogge!