Butternut Squash and White Bean Soup

3 Bacon slices
1 C. chopped Onions
3 cloves Garlic, minced
2/3 C. chopped Celery
4 C. (3/4")cubed peeled Butternut Squash
1/4 C. Dry white wine
4 C. Chicken Stock
1 Tsp. Cumin
1/4 Tsp. Red Pepper flake
1/8 Tsp. Cinnamon
1/8 Tsp. Clove
1/4 C. whipping cream
Salt and Pepper, to taste
2 (15 oz.) cans Great Northern Beans, rinsed and drained well
3 Tbsp. Unsalted pumpkin seeds, toasted

Cook bacon in pot large enough to eventually hold all ingredients until crisp.  Remove bacon, reserve 2 tsp. drippings in pan, crumble bacon and reserve on the side.
To the pan add, onion, celery, and garlic.  Cook until tender, about 3 minutes.  Add squash, cook for 3-5 minutes.  Add wine and continue to cook until almost dry.  Stir in stock, cumin, red pepper, cinnamon, and clove.  Bring to the boil and immediately reduce the heat; simmer until squash is tender 7- 10 minutes.  Stir in cream, oregano, beans and bring soup back to a boil to thicken slightly.  Remove from heat and adjust seasoning with salt and pepper.  Serve in bowls and sprinkle each serving with bacon and toasted pumpkin seeds