Creamy Harvest Soup
Indulge in the comforting flavors of butternut squash paired with the earthiness of black beans in this velvety, autumn-inspired soup. Each spoonful is a delightful blend of sweet and savory, enhanced by aromatic spices. Perfect for cozy evenings or elegant gatherings, this soup is a true celebration of the harvest season.
ingredients
- 1 medium-sized butternut squash, peeled, seeded, and cubed
- 1 cup cooked black beans
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, roasted pumpkin seeds
steps
- 1.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, sauté until softened.
- 2.
Add the cubed butternut squash and spices (cumin, coriander, thyme, smoked paprika). Stir well to coat the squash with the spices.
- 3.
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 20 minutes or until the squash becomes tender.
- 4.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- 5.
Return the soup to the pot, add the cooked black beans, and simmer for an additional 5 minutes.
- 6.
Season with salt and pepper to taste.
- 7.
Ladle the soup into bowls and garnish with optional toppings like a dollop of sour cream, a sprinkle of chopped cilantro, or roasted pumpkin seeds.
- 8.
Serve hot and enjoy the heartwarming flavors of this creamy harvest soup.
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