Spicy Butternut Squash Soup

Ingredients

  • 2 tablespoons chili oil
  • 1 whole white onion, coarsely chopped
  • 4 -6 jalapenos, minced
  • 4 garlic cloves, crushed
  • 1 red bell pepper, chopped
  • 2 (16 ounce) cans black beans, rinsed
  • 4 carrots, chopped
  • + 5 more ingredients
    • 36 ounces organic vegetable stock
    • 1 butternut squash, roasted and pureed
    • 1 (16 ounce) can pumpkin puree
    • 1 bunch cilantro, chopped
    • 2 tablespoons ground cumin

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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