Butternut Squash-White Bean Soup

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3 bacon slices

1 cup chopped onion

2/3 cup chopped celery

3 garlic cloves, minced

4 cups (3/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1/4 cup dry white wine

4 cups fat-free, less-sodium chicken broth

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 cup whipping cream

1 tablespoon chopped fresh oregano

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (15-ounce) cans Great Northern beans, rinsed and drained

3 tablespoons unsalted pumpkinseed kernels, toasted

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