Black Bean and Butternut Soup
Black Bean and Butternut Soup Ingredients Soup: 1 Tbsp. coconut or extra virgin olive oil 1 medium yellow onion, chopped 3 cloves garlic, chopped 1/2 a small
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Immersion blender
- Blender
- Food processor
- Pot
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Ladle
- Spoon
- Tongs
- Serving bowl
- Kitchen timer
Ingredients
- 1 Tbsp. coconut or extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1/2 a small head of cabbage, chopped (heaping 2 cups)
- 3 cups cubed butternut squash (sweet potato would be good too)
- 3 cups low sodium vegetable broth
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. cocoa powder
- pinch of chipotle powder or cayenne pepper (these can be spicy so start small if you’re sensitive to spice)
- 2 cups cooked, black beans (about one can, rinsed and drained, or cooked from dry)
- salt to taste
- cilantro, for garnish
- goat cheese, for garnish (optional)
- avocado, for garnish (optional)
- 3 corn tortillas
- scant 1 tsp. extra virgin olive oil
- 1/2 tsp. sea salt
