Sunday, August 2, 2009

Winter Squash Soup

1 onion, diced
2 garlic cloves, diced or crushed
1 celery stalk, diced
1 cooked butternut or acorn squash (medium sized), cooled and scooped out of skin (or a medium-small pie pumpkin)
1 can garbanzo or white beans
2 c chicken or vegetable broth (or water)
1-2 tsp cumin
Dash red pepper or paprika (optional, to taste)
2 T olive oil
Salt and pepper to taste

Saute the onion and celery stalk in olive oil over medium-low heat until soft. Add the garlic a few minutes before the end. When soft and fragrant, add chicken broth, spices, and squash. Simmer for 5-10 minutes, and add undrained can of beans. Puree and heat through. Salt and pepper to taste.

You can also add a chopped red bell pepper with the onions if you like. I don't recommend green because your soup will look disgusting once it's pureed!

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