Black Bean Butternut Squash Soup
- Butternut squash – medium size
- Black beans – 15 oz can – I like to get the spicy black beans
- Yellow onion – small to medium
- Garlic – 2 to 3 cloves depending on taste (I prefer 3 but I like garlic)
- Green onion – 1 to 2
- Red bell pepper
- Coconut milk – 1 15 oz can
- Vegetable broth – 1 cups, 2 if you like more liquid
- Kale – 3 to 4 large leaves without stems
- Cayenne pepper – season to taste depending on spice level. I use about a 1/2 teaspoon
- Herbes de Provence – you can substitute your favorite herbs if you like, thyme, rosemary,
oregano, lavender, etc.
- Rice – optional (I like to use black rice)
- Coconut oil – you may substitute your favorite. The coconut in this case enhances the flavor.
If serving with rice go ahead and start first.
Peel and cube a medium size butternut squash and set aside. Make sure you scoop out the middle.
Chop onion, green onion, pepper, kale and mince garlic.
Heat the oil in a large pot over medium-high heat. Cook onion, minced garlic, bell pepper and green onions about 3 – 5 minutes or until onions are translucent.
Add butternut squash, black beans, Herbes de Provence and stir to coat. Stir in coconut milk, vegetable broth and cayenne pepper, bring to a boil. Reduce heat and simmer for 20-30
Stir in chopped kale and cook for about 4 more minutes.
Serve by itself as a soup or over rice. Salt and pepper to taste. ENJOY!
You can find other recipes by Carolyn HERE!
Recipe inspired by Sandra Walter at sandrawalter.com.