Butternut Squash And Bean Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.