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

2 TBS Balsamic 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.  (See Note Below)

Salt and Pepper to taste.

NOTE:

If you want a hearty Provencal Soup, don't puree it and add Croutons to the individual servings.
I also Roast the Squash for this recipe and keep it chunky. I don't puree it.

Drizzled with Herbes de Provence Olive Oil before Roasting.

Enjoy!

Peace in the Kitchen!