Seasonal: Acorn Squash & Black Bean Soup
By Jamin Mendelsohn
Harvest season is in full swing! And as such, I have found myself with more Acorn Squashes than I know what to do with, thanks to my farmshare / CSA. Good thing these squashes are delicious and versatile. Since I recently finished a Reboot, a blended soup sounded like a great idea. Nourishing, easy on the system, delicious and hearty.
Ingredients
- 1-2 acorn squashes
- 1 can of black beans, rinsed and drained
- 1 can crushed tomatoes
- 2 medium onions
- 4 garlic cloves
- 1 qt vegetable broth
- 1 tbsp olive oil
- 1 tbsp cumin
- sea salt and pepper, to taste
- 1 avocado
Directions
- 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.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 420
Fat: 11g
Trans Fat: 1.5g
Cholesterol: 0mg
Sodium: 550mg
Carbohydrates: 70g
Fiber: 17g
Sugars: 17g
Protein: 15g