Spicy Butternut Squash Soup |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Healthy and delicious. Try this spicy soup for a different take on a traditional autumn favorite. Make lots and freeze! Puree if you please. Ingredients:
2 tablespoons chili oil |
1 whole white onion, coarsely chopped |
4 -6 jalapenos, minced |
4 garlic cloves, crushed |
1 red bell pepper, chopped |
2 (16 ounce) cans black beans, rinsed |
4 carrots, chopped |
36 ounces organic vegetable stock |
1 butternut squash, roasted and pureed |
1 (16 ounce) can pumpkin puree |
1 bunch cilantro, chopped |
2 tablespoons ground cumin |
salt and pepper |
Directions:
1. Heat oil.
2. Add onions.
3. Cook until translucent.
4. Add jalapenos through carrots.
5. Cook -turning frequently- until all veggies are glossy.
6. Add stock through cumin.
7. Bring to boil and simmer 20 minutes.
8. Add salt and pepper to taste.
9. Garnish with extra chopped cilantro.
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