Butternut Squash and White Bean Soup

Serves: Serves 4–6 people (depending on the size of the bowl)

Ingredients

• 3-4 bacon slices
• 1 large onion, chopped
• 2/3 cup celery, chopped
• 4 cups butternut squash, cubed (About 1 ½ lbs. of squash)
• 3 cloves garlic, minced
• ¼ - ½ cup dry white wine or a full bodied port
• 4 cups chicken broth (If using a canned choose low or no sodium)
• 1 tsp ground cumin
• ¼ - ½ tsp cayenne pepper
• 2 dashes nutmeg, freshly grated
• ¼ cup heavy cream or whipping cream
• 1 Tbsp fresh oregano
• freshly ground black pepper & salt to taste
• 2 cans Great Northern White Beans, rinsed & drained
• 3 Tbsp pine nuts or pumpkin seeds, toasted

Directions

1. Cook the bacon in your soup pot until crisp. Remove bacon, crumble and reserve. Leave only 2 tsp of bacon drippings in the pot.
2. Add onion, celery, and squash to the drippings and sauté for about 3-4 minutes.
3. Add garlic and sauté about I minute.
4. Add wine or port and reduce the liquid.
5. Stir in the broth, cumin, cayenne, nutmeg and bring to a boil.
6. Reduce heat and simmer until squash is tender about 5 minutes.
7. Stir in the cream, oregano, black pepper, and beans and return to a boil then reduce to a simmer.
8. Salt to taste and serve.
9. Serve individual servings topped with the crumbled bacon bits and toasted nuts.
10. Corn bread makes an excellent accompaniment.

Notes

For extra “heartiness” add small pieces of cooked pork or add more crumbled bacon slices directly to the soup. To thicken soup add instant potato flakes. For some “heat” sprinkle with Chipotle flakes.