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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Black Bean and Butternut Squash Soup

By Chef Linda

We eat with our eyes first. Colors, shapes, and textures can have a profound impact on how excited we get about eating something, long before we even taste or smell it. This soup is a perfect example; bright orange cubes of squash mingling intimately with dark black beans, leafy green kale, and specs of quinoa. Truly, a party for your mouth! Feel free to substitute orange sweet potatoes for the squash or another grain for the quinoa, if you prefer. The soup comes together in about 30 minutes but simmer it longer, until the squash breaks down for a thicker stew-like consistency. Either way, you'll be getting a spoonful of hearty, delicious goodness in every bite!

Ingredients

 1 tbsp olive oil
 1 medium onion, chopped, about 1 cup
 1 tsp salt
 3 cloves of garlic, minced
 1 tsp cumin
 1 tsp chili powder
 ¼ tsp crushed red pepper flakes
 ¼ tsp ground black pepper
 1 small butternut squash, peeled and cut into 1/2-inch cubes, about 3 to 4 cupsabout 1/2-pound squash
 1 (15.5 ounce) can black beans, drained and rinsedor 1 1/2 cups cooked
 5 cups vegetable broth
 ½ bunch of curly kale, about 4 large leaves, tough stems removed and leaves finely chopped
 1 cup cooked quinoa or other grain
 1 tbsp fresh lemon juice

Directions

1

Heat oil in a large pot over medium heat. Add onions and salt. Cook until onions start to get soften and turn translucent, about 8 minutes. Add garlic, cumin, chili powder, and crushed red pepper flakes. Stir and cook for a minute or two, until spices become aromatic.

Add the squash, black beans, and broth. Bring to a boil then reduce heat and simmer until squash is just tender enough to pierce easily with a fork, 15 to 20 minutes.

Stir in kale and quinoa; continue to simmer until kale is tender, about 5 minutes. Add lemon juice, then season to taste with more salt and pepper, if necessary. Ladle into bowls and serve.

Notes

Black Bean and Butternut Squash Soup
IngredientsDirections

Black Bean and Butternut Squash Soup

DifficultyEasyCook Time25 mins
YIELDS
6 to 8 servings

INGREDIENTS

 1 tbsp olive oil
 1 medium onion, chopped, about 1 cup
 1 tsp salt
 3 cloves of garlic, minced
 1 tsp cumin
 1 tsp chili powder
 ¼ tsp crushed red pepper flakes
 ¼ tsp ground black pepper
 1 small butternut squash, peeled and cut into 1/2-inch cubes, about 3 to 4 cupsabout 1/2-pound squash
 1 (15.5 ounce) can black beans, drained and rinsedor 1 1/2 cups cooked
 5 cups vegetable broth
 ½ bunch of curly kale, about 4 large leaves, tough stems removed and leaves finely chopped
 1 cup cooked quinoa or other grain
 1 tbsp fresh lemon juice

DIRECTIONS

1

Heat oil in a large pot over medium heat. Add onions and salt. Cook until onions start to get soften and turn translucent, about 8 minutes. Add garlic, cumin, chili powder, and crushed red pepper flakes. Stir and cook for a minute or two, until spices become aromatic.

Add the squash, black beans, and broth. Bring to a boil then reduce heat and simmer until squash is just tender enough to pierce easily with a fork, 15 to 20 minutes.

Stir in kale and quinoa; continue to simmer until kale is tender, about 5 minutes. Add lemon juice, then season to taste with more salt and pepper, if necessary. Ladle into bowls and serve.

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