Butternut Squash and White Bean Soup Recipe

Directions:

1. Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
2. Add rest of ingredients except the beans, bring to a boil.
3. Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
4. Remove from heat and cool slightly, uncovered about 5 minutes.
5. In a blender, blend until smooth.
6. Return pureed soup to the soup pot and stir in the beans.
7. Cook on medium heat about 5-10 minutes, or until heated.
8. 1 serving = 1 1/2 cup.