Butternut Squash Soup
December 3, 2009
This is another recipe from the St Petersburg Times.
1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground corriander
4 Cups broth
2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar
Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.
Filed under: Recipes - Soups
3 Comments Leave a Comment
1.
Cindy | January 7, 2010 at 10:14 am
I made this last night – It was delicious! The only thing I added was some garlic. Next time I am also going to try to substitute the salt with Dr. Fuhrman’s sodium-free VegiZest seasoning.
2.
Cindy | January 7, 2010 at 2:41 pm
oops – i meant i would like to sub the broth with VegiZest, and also leave out the salt.
3.
Cindy | January 7, 2010 at 2:47 pm
oh! and i will also steam the onions first to avoid using the oil – possibly even try boiler onions since i love those.
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