Spicy Butternut Squash Soup

Ingredients

  • white onion, coarsely chopped
  • jalapenos, minced
  • jalapenos, minced
  • garlic cloves, crushed
  • garlic cloves, crushed
  • red bell pepper, chopped
  • red bell pepper, chopped
  • + 44 more ingredients
    • black beans, rinsed
    • black beans, rinsed
    • carrots, chopped
    • carrots, chopped
    • vegetable stock
    • vegetable stock
    • butternut squash, roasted and pureed
    • butternut squash, roasted and pureed
    • pumpkin puree
    • pumpkin puree
    • cilantro, chopped
    • cilantro, chopped
    • ground cumin
    • ground cumin
    • salt and pepper
    • 2 tablespoons
    • chili oil
    • 2 tablespoons
    • chili oil
    • 1 whole
    • white onion, coarsely chopped
    • 1 whole
    • 4 -6
    • 4 -6
    • 4
    • 4
    • 1
    • 1
    • 2 (16 ounce) cans
    • 2 (16 ounce) cans
    • 4
    • 4
    • 36 ounces
    • organic
    • 36 ounces
    • organic
    • 1
    • 1
    • 1 (16 ounce) can
    • 1 (16 ounce) can
    • 1 bunch
    • 1 bunch
    • 2 tablespoons
    • 2 tablespoons

1 Heat oil. 2 Add onions. 3 Cook until translucent. 4 Add jalapenos through carrots. 5 Cook -turning frequently- until all veggies are glossy. 6 Add stock through cumin. 7 Bring to boil and simmer 20 minutes. 8 Add salt and pepper to taste. 9 Garnish with extra chopped cilantro.

View full recipe at SpringPad

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