Butternut Squash And White Bean Soup

• 1 teaspoon oil
• 1 cup onion, finely chopped
• 3/4 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1 garlic clove, minced
• 3 cups butternut squash, peeled &, cubed (about 1 1/2 lbs)
• 1/8 teaspoon ground pepper
• 10 1/2 ounces vegetable broth or 10 1/2 ounces chicken broth
• 1 (14 1/2 ounce) can Mexican-style tomatoes
• 1 (14 1/2 ounce) can whole tomatoes, chopped
• 1 (19 ounce) can navy beans, drained

1. Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
2. Add rest of ingredients except the beans, bring to a boil.
3. Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
4. Remove from heat and cool slightly, uncovered about 5 minutes.
5. In a blender, blend until smooth.
6. Return pureed soup to the soup pot and stir in the beans.
7. Cook on medium heat about 5-10 minutes, or until heated.
8. 1 serving = 1 1/2 cup.

oil, onion, cinnamon, cumin, garlic, butternut squash, ground pepper, vegetable broth, tomatoes, tomatoes, navy beans

Taken from www.food.com/recipe/butternut-squash-and-white-bean-soup-115624 (may not work)