Butternut Squash and Black Bean Soup
Black beans and winter squash combine in a delicious soup.
Ingredients
- 1 medium fresh butternut squash
- 1 tablespoon canola oil
- 1 small onion, diced
- 2 garlic cloves, minced
- ¼ cup sherry
- 4 cups chicken or vegetable stock
- 1 can black beans, well rinsed and drained
- ½ teaspoon ground cumin
- 1 teaspoon fresh thyme
- salt and pepper, to taste
- 2 tablespoons cilantro, chopped
- 2 scallions, chopped
Instructions
- Peel the squash and cut into 1/2-inch cubes.
- Place the oil in a stockpot over medium heat; add the onion and squash and sauté until translucent.
- Add the garlic and sauté for one additional minute.
- Add the sherry and then the stock. Simmer until the squash is soft.
- Purée the soup until smooth. Or for a slightly chunky soup, retain some of the squash and add back to the pureed soup.
- Add the beans, cumin and thyme. Season with salt and pepper.
- Garnish with the fresh cilantro and scallions. Top with sour cream, if desired.
Nutrition Facts (per serving): Calories – 437, Fat – 8.6g, Dietary Fiber – 8.8g, Protein – 51.9g, Vitamin A – 77%, Vitamin C – 19%, Calcium – 11%, Iron – 25%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
Slash sodium by up to 45 percent by rinsing beans thoroughly.
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