Acorn Squash & Black Bean Soup

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
  • Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
  • Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
  • Blend using a handheld blender or traditional blender.
  • Garnish with avocado slices and serve.
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