Butternut Squash Soup With Beans and Bacon

3 slices bacon1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced or pressed
1/4 cup dry white wine

4 cups cubed and peeled butternut squash*
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon

1/4 cup half and half
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15-ounce cans Northern beans, rinsed and drained
3 Tablespoons toasted pumpkin seeds (optional)

*To make it easy to peel and cut the squash, boil a pan of water and remove from heat. Put whole squash in water and cover for 10 minutes. Carefully remove and dry off, and then use a vegetable peeler to remove the skin.

1. Cook the bacon until very crisp and then set the bacon aside, reserving 2 Tablespoons of drippings.
2. Saute onion and celery in bacon drippings on medium heat until tender, and then add minced garlic. Sautee one minute more.
3. Add squash and cook another 3 minutes. Add wine and cook until liquid almost evaporates.
4. Stir in chicken broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer until squash is tender (about 10 minutes or more).
5. Using an immersion blender, puree the soup until smooth.
6. Stir in half and half, oregano, salt, pepper, and beans. Bring to a boil again.
7. Allow soup to stand for as long as possible. Serve each bowl with pumpkin seeds and crumbled bacon on top.