Prep 15 mins
Cook 30 mins
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.
- 1 tablespoon coconut oil or 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3 cups butternut squash, large dice
- 3 cups low sodium vegetable broth
- 1 teaspoon ground cumin
- 1 pinch dried chipotle powder or 1 pinch cayenne pepper
- 2 cups black beans, cooked (about one can, rinsed and drained)
- 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.