Black Bean and Butternut Squash Soup

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

Black Bean and Butternut Squash Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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)

Directions

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.


Nutrition

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