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Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Pepper, and Cilantro

Name: Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Pepper, and Cilantro
Prep time: 15 min
Cook time: 30 min
Cuisine: Vegetarian
Ingredients: 1 can black beans; 1 large butternut squash; 1 medium red bell pepper, chopped small; 1-2 T Green Tabasco Sauce; 1/2 cup chopped cilantro; 2 cups finely chopped celery; 2 cups finely chopped onion; 2 tsp. ground cumin; 2 tsp. olive oil; 6 cloves of garlic, finely minced; 6 cups vegetable stock or canned vegetable broth; crushed tortilla chips to sprinkle in the soup if desired; low-fat sour cream or plain Greek yogurt to garnish soup; salt and fresh ground black pepper, for seasoning squash

Category
Soup
Cusine
Vegetarian

What do you need?

How to make?

Ingredients

1 large butternut squash

salt and fresh ground black pepper, for seasoning squash

2 tsp. olive oil

2 cups finely chopped onion

2 cups finely chopped celery

6 cloves of garlic, finely minced

6 cups vegetable stock or canned vegetable broth

2 tsp. ground cumin

1 can black beans

1 medium red bell pepper, chopped small

1/2 cup chopped cilantro

1-2 T Green Tabasco Sauce

low-fat sour cream or plain Greek yogurt to garnish soup

crushed tortilla chips to sprinkle in the soup if desired

Directions

Preheat oven or toasted oven to 400F/200C. Using a large chef’s knife, cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle. While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they’re soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes. As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an Immersion blender blender, or food processor to puree the soup. While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you’re pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more vegetable stock if you’d like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt if desired and tortilla chips if desired.