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Soup: 4 pt. Winter Squash & White Bean Soup

Source of Recipe

Community Recipe Swap (Golden Spoon Award Winner)


List of 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 chicken 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


Recipe

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

Serves 6.