Butternut Squash and Black Bean Soup Recipe

Ingredients

• 2 lbs. butternut squash, diced into ¾ inch cubes ($2.98)
• 1 onion, diced ($0.39)
• 3 cloves garlic, minced ($0.24)
• 1 Tbsp olive oil ($0.12)
• 1 ½ tsp chili powder ($0.15)
• 1 tsp cumin ($0.10)
• ½ tsp garlic powder ($0.05)
• ½ tsp smoked paprika ($0.05)
• ¾ tsp salt ($0.05)
• ½ tsp freshly cracked black pepper, divided ($0.04)
• 1 15 oz. can black beans, drained ($1.00)
• 1 14.5 oz. can fire-roasted diced tomatoes ($1.25)
• 4 cups chicken broth ($0.68)
• 4 cups chopped kale ($1.49)

Instructions

1. Dice
2. Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
3. Saute
4. Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
5. Stir
6. Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
7. Mix
8. Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
9. Cook
10. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
11. Simmer
12. During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
13. Serve
14. Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!