Acorn Squash & Black Bean Soup

Submitted by Chris J.

"I found this recipe on the "Reboot with Joe" website. What is better on a cold day then a bowl of soup!"

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 -2 acorn squash
• 15 ounces black beans, rinsed and drained
• 15 ounces crushed tomatoes
• 2 medium onions
• 4 garlic cloves
• 1 quart vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon cumin
• sea salt and pepper, to taste
• 1 avocado

directions

1. 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.
2. 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.
3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
4. Blend using a handheld blender or traditional blender.
5. Garnish with avocado slices and serve.