Butternut Squash And White Bean Soup - cooking recipe

Ingredients

1 teaspoon oil
1 cup onion, finely chopped
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1 garlic clove, minced
3 cups butternut squash, peeled &, cubed (about 1 1/2 lbs)
1/8 teaspoon ground pepper
10 1/2 ounces vegetable broth or 10 1/2 ounces chicken broth
1 (14 1/2 ounce) can Mexican-style tomatoes
1 (14 1/2 ounce) can whole tomatoes, chopped
1 (19 ounce) can navy beans, drained

Preparation

Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
Add rest of ingredients except the beans, bring to a boil.
Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
Remove from heat and cool slightly, uncovered about 5 minutes.
In a blender, blend until smooth.
Return pureed soup to the soup pot and stir in the beans.
Cook on medium heat about 5-10 minutes, or until heated.
1 serving = 1 1/2 cup.