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Butternut Squash and White Bean Soup

white-beans-butternut-soupButternut Squash and White Bean Soup

  • 1 tblsp extra virgin olive oil
  • 1 cup chopped onion
  • 3/4 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1 clove garlic
  • 3 cups peeled, cubed (~1/2inch) butternut squash (~1.5lb)
  • 1/8 tsp pepper
  • 2 cans chicken broth (or vegetable broth) (10.5oz)
  • 1 can Mexican style stewed tomatoes (14.5oz) undrained, chopped
  • 1 can cannellini beans (16 oz) drained (or cooked beans)
  • basil for garnish

Directions:
1. Heat oil in large dutch oven over medium heat, and add cinnamon, cumin, and garlic-saute 5 minutes.
2. Add squash, pepper, chicken broth, and tomatoes. Cover, reduce heat and simmer for 30 minutes or until squash is tender.
3. Place 2 cups of squash mixture in a blender-blend until smooth
4. Return squash puree to pan. Stir in beans and cook over medium heat for 5 minutes.

Beans are always a great choice for vegetarians because of the high protein content, as well as providing dietary fiber. The garlic and onions are perfect for fighting winter colds; both have been used for thousands of years in herbal and alternative medicine to combat infections and congestion. Studies show that cinnamon may lower LDL cholesterol and help regulate blood sugar-and it tastes good too!

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