Wednesday, February 10, 2010

Day 41 - Butternut Squash and White Bean Soup

Yum. It was raining yet again, which of course called for some comforting soup. Steven and I spent ALL DAY schooling (because we pretty much ignored Monday) so it needed to be easy, too. This is an adaptation of Mary Herr's Winter Squash and White Bean Stew Recipe in the Fix It and Forget It cookbook (which has a lot of great recipes in it!). I didn't get it started until late, so it never made it to the crockpot, but it was awesome on the stove.

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
  1. In a large pot heat olive oil over medium heat. Add onion, garlic, cumin, salt, and cinnamon and saute until onions are translucent.
  2. 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.
  3. The squash and beans will start to fall apart and really thicken the soup. Yum!
This would be really good with garbanzo beans (chickpeas).

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