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Butternut Squash and Bean Soup With Toasted Pumpkin Seeds

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“Hearty fall, winter or cold-weather soup that is delicious and satisfying. This recipe is adapted from a page in Cooking Light Complete cookbook.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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