Butternut Squash and Bean Soup

Today I made one of my favorite soups with a butternut squash. A wonderful winter squash I can't seem to get enough of this time of year and it is an excellent source of vitamin A. This recipe is packed full of spices and adding beans gives it some extra protein.

Ingredients

1 butternut squash medium size, 1 small onion, 2 garlic cloves, 1 1/2 tsp cinnamon, 1/2 tsp cumin, 1/2 tsp ground ginger, 1/4 tsp salt (500mg sodium) 1 cup of navy bean.

Saute the onion and garlic in 1 Tbsp of Olive Oil over medium heat until softened.

Peel the butternut squash, remove the seeds and chop into cubes.

In a large pot boil the squash until tender and drain enough water leaving enough to just cover the squash.

Add the spices to the squash.

In a separate pot heat the beans until hot.

Combine all ingredients in food processor or blender until smooth.