Butternut Squash and White Bean Soup

This hearty soup is packed with flavor.  The autumn spices add a great touch to the butternut squash, and the bacon puts this over the top.

(Although there is hardly any red pepper, it was much spicier than I anticipated.  If you are serving to your kiddo's, I'd omit the heat altogether).

Butternut Squash and White Bean Soup

Recipe modified from Goodrich Goodies

6 slices bacon (I love turkey)

1 c. chopped onion

1 c. chopped celery

2 garlic cloves, minced

4 c. peeled and chopped butternut squash

2 cans chicken broth

1 tsp. cumin

1/4 tsp. ground red pepper

1/8 tsp. cinnamon

1/8 tsp. ground cloves

1 tsp. oregano

1/4 tsp. black pepper

1 tsp. salt

2 cans Great Northern beans, rinsed and drained

1 can evaporated milk

Cook bacon until crisp; crumble and set aside.

In a large saucepan, using 2 Tbsp of bacon drippings, saute the onion and celery until onion is translucent.

Add garlic and stir for 30 seconds.

Add sqash, cooking for 3 minutes, stirring occasionally.
Add chicken broth, cumin, red pepper, cinnamon, cloves, oregano, salt, pepper and beans.
Bring to a boil.
Add evaporated milk and heat through.
Sprinkle each serving with bacon.

**If Freezing:
Place cooled soup in ziplock freezer bags or containers and freeze for up to 3 months.
Squash will be more tender after frozen.