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Butternut and White Bean Soup

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Ingredients

1 tablespoon olive oil

2 cups chopped onion

2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

5 cups water or low-sodium chicken broth

2 15 ounce can white beans, drained and rinsed

2 tablespoons orange juice

1 teaspoon cider vinegar

Salt and pepper to taste

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion and cook 3 minutes.

2. Add the squash, salt, cumin and coriander; cook, stirring frequently, 3 minutes.

3. Add the water or broth and bring to a boil; reduce heat and simmer until squash is tender, about 15 minutes.

4. Stir in the beans, juice and vinegar. Puree soup in a food processor or blender. Add salt and pepper to taste.

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