BLACK BEAN AND BUTTERNUT SQUASH SOUP

Black Bean and Butternut Squash Soup image

Provided by threeovens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon coconut oil or 1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 cups butternut squash, large dice
3 cups low sodium vegetable broth
1 teaspoon ground cumin
1 pinch dried chipotle powder or 1 pinch cayenne pepper
2 cups black beans, cooked (about one can, rinsed and drained)
salt
chopped avocado, for garnish
chopped fresh cilantro, for garnish

Steps:

In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.

Nutrition Facts : Calories 137.7, Fat 2.8, SaturatedFat 2.1, Sodium 5.3, Carbohydrate 24.1, Fiber 6.8, Sugar 2.3, Protein 6.1