Butternut Squash and White Bean Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day. Ingredients:
1 teaspoon oil |
1 cup onion, finely chopped |
3/4 teaspoon cinnamon |
1/2 teaspoon cumin |
1 garlic clove, minced |
3 cups butternut squash, peeled &, cubed (about 1 1/2 lbs) |
1/8 teaspoon ground pepper |
10 1/2 ounces vegetable broth or 10 1/2 ounces chicken broth |
1 (14 1/2 ounce) can mexican-style tomatoes |
1 (14 1/2 ounce) can whole tomatoes, chopped |
1 (19 ounce) can navy beans, drained |
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.
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