Health & Wellness

Ingredients

• 2 tablespoons olive oil
• ¾ cup diced yellow onion
• 1 cup diced celery
• 1 tablespoon minced garlic
• 2 (14-ounces) packages frozen butternut squash cubes
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• 4 cups low-sodium vegetable broth

Directions

1. Heat oil in large pot over medium heat. Add onion and celery; cook until tender, for about 6-8 minutes. Stir in the garlic and cook for 1 minute.
2. Stir in squash, coriander, cumin, cinnamon, and a touch of salt and pepper. Cook for 1 minute.
3. Add broth and bring to a boil. Reduce heat to simmer. Cook until squash is tender, about 10-15 minutes.
4. Transfer 2 cups of soup to blender or food processor. Puree until smooth. Stir puree back into the soup. Serve piping hot.