Wednesday, October 21, 2020

Black Bean and Squash Soup

Bowl of black bean and squash soup
Black Bean and Squash Sou

This healthy, robust soup is sure to warm you up on those cold winter days. In this recipe, I use a carnival squash, but any squash will work. A carnival squash is a cross between a sweet dumpling squash and an acorn squash. They can be used in any recipe that calls for either an acorn or a butternut squash.

Black Bean and Squash Soup

Serves 4

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 zucchini, diced
2 carrots, diced
2 pounds squash, peeled and cut into 1-inch cubes
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 28-oz can tomatoes, diced with juices
1 19-oz can black beans, drained and rinsed
2 cups chicken stock
1/2 cup cilantro
Salt and pepper, to taste

In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add onions and garlic, sauté until onions are soft, about 5 minutes. Add bell pepper, jalapeno pepper and sauté three more minutes. Add the remaining ingredients, except for the cilantro, salt and pepper. Bring to a simmer and cook 20 minutes, stirring occasionally.

Puree half of the soup mixture in a food processor or with a hand blender. Return to the pot and add cilantro. Season with salt and pepper.  

Carnival Squash
Carnival Squash 

Other Soups To Try:

Cheese and Potato Soup
Cheese Potato Soup
Mulligatawny soup
Mulligatawny Soup

No comments: