Black Bean and Butternut Squash Soup
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.
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
- 1/4 tsp crushed red pepper flakes
- 1/4 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 cup vegetable broth
- 1/2 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
Instructions
- 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.
