Black Bean and Butternut Squash Soup

By BClover

This recipe was adapted from Seppo Farrey's excellent "3 Bowls" cookbook to make it ED-friendly. It's easy and delicious.

Ingredients

• 2 cups black beans, rinsed and soaked overnight
• 1 large butternut squash, peeled and cut into 1" chunks
• 7 cups water
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 Tbsp olive or canola oil
• 2 tsp salt
• 2 tsp Coconut Aminos (or tamari if not avoiding soy)

Preparation

Step 1

In a soup pot on medium high heat, sautee the onion and salt in oil 5 minutes until translucent. Add garlic and sautee another 5 minutes. Add water, black beans and squash, bring to a boil then reduce to simmer. Cover and cook one hour until beans are soft. Add coconut aminos. If you have an immersion (stick) blender, blend for about 5-8 seconds, just enough to add a bit of thickness, but leaving most of the soup unblended. If you don't have a stick blender, remove one cup of soup and blend in a standard blender, then add back to soup. Serve alone or over brown rice.