Acorn Squash & Black Bean Soup - cooking recipe

Ingredients
    1 -2 acorn squash
    15 ounces black beans, rinsed and drained
    15 ounces crushed tomatoes
    2 medium onions
    4 garlic cloves
    1 quart vegetable broth
    1 tablespoon olive oil
    1 tablespoon cumin
    sea salt and pepper, to taste
    1 avocado
Preparation
    Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
    Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
    Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
    Blend using a handheld blender or traditional blender.
    Garnish with avocado slices and serve.

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