Butternut Squash Black Bean Soup

kalynskitchen.com

Jamie Heathman

1 large butternut squash (about 1.5 lbs.)

salt and fresh ground black pepper, for seasoning squash

2 tsp. olive oil

2 cups finely chopped onion

2 cups finely chopped celery

1 T minced garlic

6 cups vegetable stock or canned vegetable broth (or slightly more, if you’d like a thinner soup)

2 tsp. ground cumin (or more)

one 15 oz. can black beans

1 medium red bell pepper, chopped small

½ cup chopped cilantro, optional (plus more to garnish soup if desired)

1 T Green Tabasco Sauce (or other jalapeno hot sauce of your choice)

Directions at kalynskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer