Butternut Squash-White Bean Soup

This is all the yummy flavors of fall in one bowl!

Cook 2 slices of vegan bacon (such as Smart Bacon from Lightlife) in a saucepan over medium heat until crisp (about 4 minutes). Since the 'bacon' won't render it's own juices like real bacon, coat the pan with cooking spray first.

Remove the 'bacon', crumble, and set aside.

Add 1/2 cup chopped onion, 1/3 cup chopped celery and 1 large minced garlic clove to the pan; cook for 3 minutes, stirring occasionally. Add 2 cups cubed butternut squash (about 3/4-inch cubes), and cook for 3 minutes, stirring occasionally.

Add 2 tablespoons dry white wine (I chose an organic Sancerre) and cook until the liquid is nearly evaported - mine took about 3-4 minutes, and I recommend just eyeballing this step.

Stir in 2 cups vegetable broth, 1/2 tsp. cumin, 1/8 tsp. ground red pepper, and just a dash each of ground cinnamon and ground cloves. Bring to a boil, then reduce heat and simmer for about 5 minutes.

Add 2 tablespoons vegan cream (such as Silk plain soy creamer), 1 and 1/2 teaspoons chopped fresh oregano, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 drained and rinsed (15-ounce) can of Great Northern beans. Return to a boil, then remove from heat.

Ladle 1 and 1/2 cups of soup into each of 3 bowls. Sprinkle the tops of the soup evenly with the crumbled 'bacon' and about 1 and 1/2 tablespoons pumpkinseed kernels (which you could toast first, if you like). Each bowl of soup is 330 calories.

Cost:
vegan bacon $3.39
celery $3.39
dry white wine $23.99
canned Great Northern beans $1.79