October 17, 2012 October 17, 2012/ Morgan Eccleston
Is anyone else getting cold and wet? It’s chilly here in the Northwest! I saw my breath outside this morning even. It’s a soup day. How about a really warming squash and bean soup? A little spicy, a little sweet, a little amazing… (hah!) This soup is worth the small amount of effort it takes.
First, you need to
Roast Your Squash!
Follow that link to my super crazy easy method for roasting any squash. You won’t be intimidated with huge squash or afraid you’re going to chop all of your fingers off just trying to split one in half.
Click here to download the Butternut Squash and Black Bean Soup Recipe and Coloring Page!
Butternut Squash and Black Bean Soup
2 c. butternut squash puree (about 1/2 roasted squash. Feel free to substitute any winter squash you like!)
2 chipotle peppers in adobo sauce, minced
2 cans black beans, drained
1/2 onion, diced
2 cloves garlic, minced
1 14oz can chopped tomatoes
4 c. veggie stock (1 quart)
1 TBSP. cumin
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1/4 tsp. black pepper
juice 1/2 lime
cilantro to garnish
- Combine all ingredients except cilantro in a large pot and bring to a boil.
- Cover with a lid, turn the heat to low and simmer for 20 minutes.
- Let soup cool slightly and then puree to your desired consistency with immersion blender (my favorite tool!) or in batches in your regular blender.
- Garnish with cilantro and Enjoy!
October 17, 2012/ Morgan Eccleston/ 
