This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.
Black Bean and Butternut Squash Soup
- 1 tablespoon coconut oil or extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3 cups cubed butternut squash
- 3 cups low sodium vegetable broth
- 1 teaspoon ground cumin
- pinch of chipotle powder or cayenne pepper
- 2 cups cooked, black beans (about one can, rinsed and drained)
- salt to taste
- chopped avocado, for garnish
- chopped fresh cilantro, for garnish
In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.
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