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Friday, September 27, 2013

butternut and bean soup~









Butternut Squash and White Bean Soup

1 medium onion, chopped
1 garlic clove, minced
1 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground cinnamon
3 cups peeled butternut squash, cut into cubes
2 (15 oz) cans vegetable broth
2 (15 oz) cans white beans (great northern, or whatever), rinsed and drained
1 (14.5 oz) can diced tomatoes
1 (10 oz) package fresh baby spinach

In a large pot heat olive oil over medium heat. Add onion, garlic, cumin, salt, and cinnamon and saute until onions are translucent.
Add vegetable broth, squash, beans and tomatoes to pot. Simmer over low heat approximately 30 minutes. Right before you are ready to serve, add the spinach. Heat until the spinach wilts.