Thursday, October 16, 2014

Butternut Squash Soup


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:
Heat Oil
Add:
Onion for 3 - 4 minutes, until soft.

Add:
Squash
Salt
Cumin
Coriander
Broth
Bring to a boil.
Reduce heat and simmer 15 - 28 minutes, until Squash is tender.

Add:
Beans
Orange Juice
Vinegar
Heat thoroughly.

Use an immersion blender to puree the soup.
Salt and Pepper to taste.

NOTE:
If you want a hearty Provencal Soup, don't puree it and add Croutons to the individual servings.

Enjoy!
Peace in the Kitchen!

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