Butternut Squash-White Bean Soup

Adapted from Cooking Light 2004 Fall

3 bacon slices
1c chopped onion
2/3c chopped celery
4 garlic cloves, chopped
4c cubed, peeled butternut squash
1/4c dry white wine
4c low sodium chicken broth
1t cumin
1/4t red pepper
1/8t cinnamon
1/8t cloves
1/4c evaporated skim milk (or 1/2 and 1/2 if you're feeling crazy)
1T fresh oregano (1t if using dry)
1/4t black pepper
2 (15oz) cans great northern beans (drained and rinsed)

Brown the bacon in a large pot and crumble.  Set aside and wipe out the pot.

Add onion, celery and garlic.  Cook medium-high for 3 minutes.  Add squash and cook 3 minutes.  Add wine and cook until it almost evaporates.  Add broth through the cloves.  Bring to a boil, reduce heat, and simmer 5 minutes.  Add the rest of the ingredients and bring to a boil to heat through. 

Serve with crumbled bacon over top.

*You can make this in a crock pot if you wish, just be sure to first brown the bacon.*