Butternut Squash Soup
@Recipe Yield:Makes 4 servings.
1 tablespoon olive oil
1 cup chopped onion
1 (1¾-pound) butternut squash, peeled and cut into 1-inch pieces (about 4 cups)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
4 cups low-sodium chicken or vegetable broth
2 (15-ounce) cans low-sodium white beans, drained and rinsed
2 tablespoons orange juice
1 teaspoon sherry vinegar
Heat oil in a large pot over medium high. Add onion and cook, stirring, until somewhat softened, 3 to 4 minutes. Add squash, salt, cumin, coriander and broth and bring to a boil. Reduce heat and simmer until squash is tender, 15 to 18 minutes.
Add beans, orange juice and sherry vinegar and heat through. Use an immersion blender or transfer to a blender or food processor in batches to puree soup. Add salt and pepper to taste.
@Recipe Yield:Nutritional analysis for each serving: 316 calories, 13 g protein, 57 g carbohydrates, 14 g fiber, 4 g fat, 1 g saturated fat, 0mg cholesterol, 1,139 mg sodium.
