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Butternut and White Bean Soup


  • 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


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.

From FitnessMagazine.com