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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean and Butternut Squash Soup Recipe

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This recipe for Black Bean and Butternut Squash Soup is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 large onion, chopped
1 Tbsp cooking oil
2 cups butternut squash, cubed
3 cups chicken broth
1 Tbsp chopped fresh cilantro plus more for garnish (or 1 tsp dried cilantro)
15 oz can black beans, drained and rinsed
10 oz can Rotel
Juice from one lime
Sour cream, sliced greens onions, chopped cilantro for garnish
Directions:
Directions:
1. In soup pot, saute chopped onions in oil until translucent.
2. Add cubed squash and saute to lightly brown squash.
3. Add chicken broth and cilantro. Bring to a boil, cover, and turn down heat to simmer until squash is cooked, about 15 minutes.
4. Add drained black beans, can of Rotel, and lime juice. Simmer another 10 minutes or so.
5. Serve topped with sour cream (or plain yogurt) sliced green onions, and more fresh chopped cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I had some leftover butternut squash I needed to use. So I pulled this together with stuff I had in my pantry and it was so good! I needed to save the recipe so I would be able to make it again.

 

 

 

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