Butternut Squash Soup

Winter is coming... Sorry been on a Game of Thrones binge the past 2 weekends. But seriously winter is coming for Northern California for a short time. So how to stay warm and still eat clean? I have the perfect recipe for you! I made a couple tweaks to it though

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Black Bean and Butternut Squash Soup

Makes: 8-10 cups
Difficulty: Easy
Prep Time: 15-20 minutes
Cook Time: 45-60 minutes
Ready in: 60-80 minutes

  • 5 lbs of organic chicken breast filets 
  • 1/2 large or 1 small butternut squash, cubed
  • 5 cups (or 3-15 oz. cans) prepared black beans, drained and rinsed
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1- 4oz. can green chiles
  • 1 tbsp. olive oil
  • 5 cups vegetable broth*
  • 1 tbsp. garlic powder
  • 1 tbsp. ground cumin
  • 1/2 tbsp. chili powder
  • 1 tsp. nutmeg
  • salt and pepper to taste

Directions: Bake or grill your chicken breast with no seasoning. If you choose to bake- 400 degrees for 30minutes. I have used both ways now and it turns out great either way.

In a large Dutch oven, begin by heating 1 tbsp. olive oil over medium high heat. While the pot is warming up, dice your 1/2 medium white onion, 2 cloves garlic, and 1 carrot. Add the vegetables to the pot and stir frequently to avoid burning. While those vegetables are cooking, drain and rinse 5 cups black beans and cube your butternut squash into 1 inch pieces by peeling and cutting the squash with a large knife.

Once your onions, garlic, and carrot are tender, add the black beans and butternut squash — cover with five cups vegetable broth and add your green chiles. Add your spices, bring to a rapid boil, then lower heat and simmer for 30 minutes (or longer). Once your soup has been cooked, transfer 3 cups of soup into a blender and puree until (semi)smooth. Add back to the pot, give the soup a stir, and serve!

*I am very aware that most vegetable broths come in quarts (4 cups) — if you only have a quart, no need to worry! Just use 4 cups vegetable broth and 1 cup water. Done and done.

 

Bon Appétit! 

Samantha

Samantha RodgersComment