• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Butternut Squash & Black Bean Soup

    In the fall, preparing recipes with pumpkins  or butternut squash is a perfect way to utilize the season's bounty. Adding a touch of frijoles negros, or black beans, as garnish makes it a great dish for Halloween!

     


    Ingredients
    2
    tablespoons
    Olive Oil
    1
    clove
    garlic, chopped
    1
    carrot, chopped
    2
    red onions, chopped
    1
    white part of long onion
    36
    ounces
    chicken stock
    2.2
    pounds
    butternut squash pieces
    1
    pinch
    salt and pepper to taste
    1/4
    teaspoon
    garlic salt
    1
    chile pepper to taste
    3
    tablespoons
    heavy cream
    1
    cilantro, for garnish
    3
    tablespoons
    black beans for garnish
    1
    parmesan cheese, optional
    Directions
    Peel and chop the onions, garlic and carrots
    Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onions, garlic and carrot until tender and transparent.
    Add the chicken stock
    Add the butternut squash pieces and reduce the heat to simmer and cook until the pieces are tender and translucent.
    Stir in the salt, pepper, chili pepper, chilli garlic sauce and the heavy cream.
    Adjust seasoning to taste.
    For the garnis, place the black beans in a bowl and blend it with a blender. Season with salt and pepper.
    Chop the fresh cilantro.
    When the soup is ready, serve it with the chopped cilantro on top. Pour some of the black bean mixture over the top.

    The base number of servings for this recipe is 4
    OK

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