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
Black Bean and Butternut Squash Soup
Makes: 8-10 cups
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.