Here's one more of my favorite Fall Soup recipes. I created this one in 2009. It's in my collection of The Best of The Best Recipes.
1 TBS Olive Oil
1 C Chopped Onion
1 (1 1/4 pound) Butternut Squash, peeled, cored and cut into 1/2" cubes. (4 C).
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp ground Coriander
4 C Vegetable Broth
1 - 15oz. cans of White Beans, drained and rinsed.
2 TBS Orange Juice
1 tsp Sherry Vinegar
Salt and Pepper to taste
In a large skillet on medium high heat:
Onion for 3 - 4 minutes, until soft.
Bring to a boil.
Reduce heat and simmer 15 - 28 minutes, until Squash is tender.
Use an immersion blender to puree the soup.
Salt and Pepper to taste.
If you want a hearty Provencal Soup, don't puree it and add Croutons to the individual servings.
Peace in the Kitchen!