Name: Black Bean and Butternut Squash Soup
Cook time: 25 min
Total time: 25 min
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 cups; 1 (15.5 ounce) can black beans, drained and rinsed; 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

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.

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

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.