Butternut Squash and White Bean Soup

• 1 tbsp. oil (3)
• 1 cup finely chopped onion (1)
• 3/4 tsp. cinnamon (0)
• 1/2 tsp. cumin (0)
• 1 garlic clove, minced (0)
• 3 cups cubed peeled butternut squash (about 1.5 lbs.)(3)
• 1/8 tsp. pepper (0)
• 2 10.5 oz cans fat free chicken broth (0)
• 1 14.5 oz. can Mexican Style stewed tomatoes, undrained (1)
• 1 14.5 oz can no-salt-added whole tomatoes, undrained and chopped (0)
• 1 16 oz. can cannellini beans, drained (3.5)

1. Heat oil in large Dutch oven over medium heat.
   
2. Add onion and next 3 ingredients; saute 5 minutes or until onion is tender.
   
3. Add squash and next 4 ingredients, and bring to a boil.
   
4. Cover, reduce heat, and simmer for 30 minutes or until squash is tender.
5. Place 2 cups of squash mixture in a blender and process until smooth.
   Return squash puree to pan.
   
6. Stir in beans and cook over medium heat 5 minutes or until thoroughly heated. Serve warm.

4 - 2 cup servings for 3 pts. each.