Spicy Butternut Squash Soup with Black Beans, Red Bell Pepper, and Cilantro
- 1 large butternut squash
- salt and fresh ground black pepper, for seasoning squash
- 2 tsp. olive oil
- 2 cups finely chopped onion
- 2 cups finely chopped celery
- 6 cloves of garlic, finely minced (about 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)
- 1 can (15 oz.) black beans
- 1 medium red bell pepper, chopped small
- 1/2 cup chopped cilantro (plus more to garnish soup if desired)
- 1-2 T Green Tabasco Sauce (or other jalapeno hot sauce of your choice)
- low-fat sour cream or plain Greek yogurt to garnish soup
- crushed tortilla chips to sprinkle in the soup if desired (not for South Beach Dieters)
- Produce
- Black beans (1 can)
- Butternut squash, large (1)
- Celery (2 cups)
- Cilantro (1/2 cup)
- Cumin, ground (2 tsp.)
- Garlic (6 cloves)
- Onion (2 cups)
- Red bell pepper, medium small (1)
- Canned Goods
- Sour cream or plain greek yogurt to garnish soup, low-fat (1)
- Vegetable stock or canned vegetable broth (6 cups)
- Condiments
- Tabasco sauce, Green (1 T)
- Cooking & Baking
- Olive oil (2 tsp.)
- Salt and fresh ground black pepper (1)
- Tortilla chips to sprinkle (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published December 17, 2012 (2 months ago).
129 people saved this recipe.
