winter squash and white bean soup

[Guest guest]

winter squash and white bean soup

 

Prep Time | 30 min.

Cook Time | 45 min.

Level of Difficulty | Moderate

 

 

 

Ingredients

 

 

 

1 tbsp vegetable oil

1 cup(s) onion(s), finely chopped

3/4 tsp ground cinnamon

1/2 tsp ground cumin

1 medium garlic clove(s), minced

3 cup(s) butternut squash, peeled, cubed

1/8 tsp black pepper

21 oz canned vegetable broth

14 oz canned stewed tomatoes, Mexican style, undrained

14 oz canned diced tomatoes, no salt added, undrained

16 oz canned cannellini beans, drained

6 tbsp grated Parmesan cheese

 

 

 

Instructions

 

 

 

Heat oil in a large Dutch oven over medium heat. Add onion and next 3

ingredients; sauté 5 minutes or until onion is tender.

 

 

Add squash and next 4 ingredients, and bring to a boil. Cover, reduce

heat and simmer 30 minutes or until squash is tender.

 

 

Place 2 cups of squash mixture in a blender and process until smooth.

Return squash puree to pan.

 

 

Stir in beans and cook over medium heat 5 minutes or until thoroughly

heated. Ladle into individual bowls and sprinkle with Parmesan

cheese. Yields about 1 1/2 cups of soup and 1 tablespoon of cheese

per serving.