• avni tilvawala

Mexican Seasoning - Black Bean- Butternut Squash Soup

Updated: May 4


You will NOT regret making this soup. Flavors so intense and varied, each spoonful feels like a fiesta in one's mouth. Colors of the Mexican flag clearly represented and the spices used in their cooking prominent. What makes this soup special is it works great if you are on a budget and feeding many, or is hearty and healthy enough for the week's meal prep or even if your entertaining it is beautiful to serve.

Black Bean- Butternut Squash Soup

Serves 4

Prep Time: 30 mins

Cook Time: 40 mins

Ingredients:

For Soup

3 tablespoons avocado oil or cooking oil

3/4 cup onion, chopped small

2 scallion stalks, white parts only

3 garlic cloves, minced

1- 1/2 tablespoons One Good Knife Mexican Seasoning or Mexican Four Chili Rub

1/2 medium sized butternut squash, peeled, deseeded and cubed

4 cups chicken stock or vegetable broth or water

1 bay leaf

1 teaspoon salt

1/4 cup sour cream

1 cup black bean, cooked or 1 can black bean, drained


Toppings

2 stalks scallions, green parts only

2 avocados

1 lime, juiced

1/2 cup grape tomatoes, halved

1-2 jalapeños, thinly sliced

1/4 cup cilantro leaves

1/2 cup queso fresco, crumbled

Tortilla chips to serve with


Method:

  1. Heat oil in a large pot set on medium.

  2. Sauté the onions and scallions till translucent. About 2- 3 mins

  3. Add in the garlic and One Good Knife Mexican Seasoning or Mexican Four Chili Rub and sauté for 30 seconds.

  4. Add in the butternut squash, stock, bay leaf and salt.

  5. Cover, reduce heat to medium-low and let the butternut squash cook through. About 25 mins.

  6. Once the squash is cooked through, set aside to cool. Discard the bay leaf.

  7. Once cooled, blend till smooth and return to heat on medium.

  8. Bring the soup back up to a simmer, add the black beans (you can set 1/4 cup aside for garnish)

  9. Once it comes to a simmer, reduce heat to medium-low, check seasoning.

  10. Stir in the sour cream.

  11. Slice the avocados and in a bowl toss with lime juice

  12. When serving, ladle soup into the bowl, top with tomatoes, cilantro, scallion greens, jalapeños, black beans, and queso fresco

  13. Serve with a tortillas chips.


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