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Ingredients
1 Tablespoon olive oil
1 Cup onion, diced
1/2 Teaspoon ground cumin
1 Garlic clove, minced
1 Medium butternut squash, peeled, seeded and cut into 1" cubes (about 3 cups)
1/2 Teaspoon sea salt
1/4 Teaspoon pepper
11/4 Cups chicken broth
1 (14 1/2 oz) Can diced tomatoes
1 (15 oz) Can cannellini beans, drained & rinsed
Instructions
Heat oil in a large pot over medium heat; add onion, cumin, and garlic and saut� for five minutes. Add squash, salt, pepper, broth, and tomatoes and bring to a boil over high heat. Reduce heat to low, cover, and simmer until squash is tender, about 30 minutes. Transfer soup to a blender and blend until smooth. Return pur�ed soup to pot and stir in beans. Cook over medium-low until soup and beans are heated through.