This recipe was adapted from Seppo Farrey's excellent "3 Bowls" cookbook to make it ED-friendly. It's easy and delicious.more
cups black beans, rinsed and soaked overnight
large butternut squash, peeled and cut into 1" chunks
cloves garlic, minced
Tbsp olive or canola oil
tsp Coconut Aminos (or tamari if not avoiding soy)
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.