Ingredients
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1 teaspoon oil
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1 cup onion, finely chopped
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3/4 teaspoon cinnamon
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1/2 teaspoon cumin
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3 cups butternut squash, peeled &, cubed (about 1 1/2 lbs)
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1/8 teaspoon ground pepper
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10 1/2 ounces vegetable broth or 10 1/2 ounces chicken broth
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1 (14 1/2 ounce) can Mexican-style tomatoes
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1 (14 1/2 ounce) can whole tomatoes, chopped
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1 (19 ounce) can navy beans, drained
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1 garlic clove, minced
Instructions
- Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
- Add rest of ingredients except the beans, bring to a boil.
- Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
- Remove from heat and cool slightly, uncovered about 5 minutes.
- In a blender, blend until smooth.
- Return pureed soup to the soup pot and stir in the beans.
- Cook on medium heat about 5-10 minutes, or until heated.
- 1 serving = 1 1/2 cup.