Squash & White Bean Soup
Adapted from a recipe by Diane of Daisy Farm in Victoria, B.C., Canada
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 4 servings
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1
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t olive oil
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1
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cup diced onion
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½
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t ground cumin
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1
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clove garlic, minced
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1
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medium butternut squash, peeled, seeded, and cut into 1″ cubes (about 3 cups)
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½
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t sea salt
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¼
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t pepper
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1¼
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cups low-sodium chicken or vegetable broth
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1
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14.5 oz can diced tomatoes
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1
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15 oz can cannellini beans, drained and rinsed
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- Heat oil in a large pot over medium heat. Add onion, cumin, and garlic and sauté 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 puréed soup to pot and stir in beans. Cook over medium-low until soup and beans are heated through.
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