Butternut Squash And Bean Soup With Toasted Pumpkin Seeds

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 slices bacon
• 1 cup chopped onion
• 2/3 cup chopped celery
• 3 garlic cloves, minced
• 4 cups cubed peeled butternut squash
• 1/4 cup dry wine
• 4 cups chicken stock
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 (14 ounce) cans great northern beans
• 3 tablespoons toasted pumpkin seeds (kernels)

Recipe

• 1 cook bacon in a large pot or dutch oven, remove and set aside on paper towl for topping. add onion, celery & garlic to pot, cook 3 mins or until soft. add squash, cook 3 minutes add wine, cook till liquid evaporates. stir in cumin, cayenne and cinnamon. add broth, bring to boil, reduce heat and simmer 5 mins until squash is tender. drain and rinse beans. stir in cream, salt & pepper and beans. bring to boil, remove from heat, ladle into bowls and top with crumbled bacon and pumpkin seeds.