Butternut Squash-White Bean Soup

Butternut Squash-White Bean Soup Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch. 3 bacon slices 1 cup chopped onion 2/3 cup chopped celery 3 garlic cloves, minced 4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds) 1/4 cup dry white wine 4 cups fat-free, less-sodium chicken broth 1 teaspoon ground cumin 1/4 teaspoon ground red pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 cup whipping cream 1 tablespoon chopped fresh oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 (15-ounce) cans Great Northern beans, rinsed and drained 3 tablespoons unsalted pumpkinseed kernels, toasted Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside. Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; coo****il 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 pumpkinseeds. Yield: 6 servings (serving size: 1 1/2 cups) NUTRITION PER SERVING CALORIES 324(30% from fat); FAT 10.7g(sat 4.3g,mono 3.4g,poly 2.1g); PROTEIN 17.7g; CHOLESTEROL 18mg; CALCIUM 129mg; SODIUM 774mg; FIBER 9.2g; IRON 4.1mg; CARBOHYDRATE 42.2g