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Saturday, April 24, 2010

Butternut squash and white bean soup

1 tblsp olive oil
2 c chopped onion
1 butternut squash peeled, cut into 1 inch pieces.
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
5 cups water or low sodium chicken broth
2 15 oz cans white beans, drained and rinsed
2 tblsp orange juice
1 tsp cider vinegar
salt and pepper to taste
heat the oil in a large pot over medium high. Add onion and cook 3 minutes. Add the squash, salt and spices. Cook, stirring, 3 minutes. Add water or broth and bring to a boil, reduce heat and simmer until squash is tender. about 15 minutes. Stir in the beans, juice and vinegar. Puree in a food processor or blender. add salt and pepper to taste.

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