Butternut Squash and Black Bean Soup

Nothing is better than a warm, hearty soup when the weather starts to turn cold.  A friend of mine first introduced me to this soup and its a great way to use those winter CSA items.  The soup was filling and delicious but a little on the bland side for Lucas (perfect for me) so play with the amount of spices you use to fit your taste

This is a stew-like soup, perfection is not necessary. I used canned beans instead of from scratch or to save time.

 

BLACK BEAN + BUTTERNUT SOUP - Serves 4-6

Inspired by Sprouted Kitchen and Molly C. 

 

Ingredients

1 Tbsp. coconut or extra virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, chopped

1/2 a small head of cabbage, chopped (about2 cups)

3 cups cubed butternut squash

3 cups low sodium vegetable broth

1/2 cup of water (original recipe does not call for extra water but I wanted it a little more soupy)

1 tsp. cumin

1 tsp. cocoa powder

pinch of chipotle powder or cayenne pepper

2 cups cooked, black beans (about one can, rinsed and drained)

salt to taste

Garnish

avocado, tortilla strips, and cilantro
highly recommended optional add ons - shredded cheese and sour cream or yogurt.

* to make the soup a little heartier, I added a scoop of quinoa in my bowl and poured the soup over it

Directions

• In a heavy bottomed pot, warm the coconut oil or olive oil over medium heat.
• Add the chopped onion and saute until just beginning to brown, about 6-8 minutes.
• Add the garlic, cabbage, squash and broth.

• Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
• Add the spices and the beans and stir.
• Let everything continue to cook another ten minutes for the flavors to blend.
• Salt to taste.
• To thicken the soup, I ran about 2 cups of the soup through a blender and then added it back to the pot.  You can also use a sprinkle of cornmeal or immersion blender.
• To make the tortilla strips I quickly fried them in oil on the stove - you can also bake by lightly coating tortilla strips in olive oil and baking for 10-15mins @ 375'