Butternut Squash and Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3 strip(s) turkey bacon |
1 medium butternut squash peeled, seeded, chopped into 1/2 in cubes |
1 medium onion chopped |
2 clove(s) garlic minced |
4 cup(s) beef broth |
1 can(s) black beans |
1/2 teaspoon(s) cumin |
1 teaspoon(s) thyme |
Directions:
1. Saute bacon in soup pan with olive oil until crispy. Remove bacon. Add chopped onions and garlic to bacon fat with a splash of olive oil if needed. Saute for 3 minutes. Add cubed butternut and saute 15-20 minutes more. Add 4 cups beef broth and simmer for another 20 minutes until butternut is cooked through and slightly mushy. With a handheld puree mixer, puree until smooth. Add black beans, cumin, and thyme. Simmer for 5 minutes more. Add cooked, crumbled bacon on top to serve if desired.
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