Black Bean and Winter Squash Soup

If you’d like to use a different bean or different squash, please feel free to substitute. This is just a baseline recipe for a hearty fiber rich and delicious meal that is sure to warm you up this winter.

INGREDIENTS:

1 cup dried beans or 1 can beans (if using dried beans, remember to soak for 2 hours prior to use or overnight.)

1 acorn squash - peeled and cut into 1 inch cubes

1 small onion

4 cloves garlic

1 tsp salt (plust a pinch for the squash)

pinch of black pepper

2 cups vegetable or chicken stock

1 tsp turmeric

3 tablespoons avocado or olive oil

Optional:

1 dried ancho chile

Coconut milk or cream

DIRECTIONS:

1. Soak beans overnight and drain in the morning.

2. Peel skin off squash and chop into 1 inch cubes. Place in a bowl, salt lightly and toss. Set aside for later.

3. Chop onions and garlic and brown lightly in oil at medium high heat.

4. Once fragrant add salted squash and beans and stir together for 2 minutes.

5. Add vegetable stock and turmeric, pepper, salt and chile. Stir and allow to come to a boil. Add more stock or water as the water evaporates.

6. Boil until squash softens and soup thickens.

7. For a thicker soup that is higher in good fats, add 1 can of coconut milk or cream.

8. For best results, serve with fresh baked and buttered sourdough bread.