Sunday, January 5, 2014

Black Bean Butternut Squash Soup.

I had this idea a few weeks ago when a co-worker gave me two butternut squashes from his garden. I shared the idea with another co-worker who said, "ooh, that sounds tasty." I decided I'd try it! I looked up a few recipes just for inspiration and measurements, and I found a stew. I made my own adjustments.

2 medium butternut squash

1 can black beans (with or without jalepenos)
1 Vidalia onion chopped
6 or 7 sweet mini peppers chopped
16 oz vegetable stock
black pepper

Cut squash in half lengthwise. Take out seeds. Fill bottom of baking dish with water. Place squash inside down and bake for 1 hour to 90 min at 350.
Let squash cool enough to handle. Scoop out soft centers and puree in food processor.

In the mean time, partially sautee chopped onion and sweet mini peppers in a skillet with olive oil. Add spices to taste. (I just shook until it looked right) I like my veggies slightly crunchy in the soup.

fill a stock pot with vegetable stock and add squash puree, sauteed vegetables, and add black beans. Let the soup come to a slight boil just to blend the flavors.

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