A comforting meal for any time of year.

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If you’ve been tracking my recipes, then you know that I don’t shy away from using butternut squash year-round. It’s so delicious and fits well with a lot of spicy foods. I like to add either butternut squash or sweet potato to a lot of spicy meals to give a little bit of sweetness. This soup is super cozy and is a very easy meal to make.

Ingredient details:

• Butternut squash – I used frozen, simple truth butternut squash. Fresh pre-cut could also work if you are going for a quick meal, otherwise you will have to cook and dice up a butternut squash, which may take up a lot more time than making the actual soup.
• Black beans – I used canned, low-sodium blackbeans
• Onion – Yellow onion is best in soups like this, but white onion should also work. I don’t recommend red in a soup because the color will wash out and make the onion look sickly.
• Garlic – I love garlic and fully bealive the more the merrier. Put in as much as you like, but I usually say 5 is the minimum.
• Bell pepper – I added red bell pepper to this for extra flavor and color. Any color should be fine, but I liked red in this one.
• Broth – I always get simple truth low-sodium vegetable broth.
• Fire-roasted tomatoes – The fire-roasted flavor adds some spice to the soup, but no too much. The tomato also gives more body to the broth than just vetagle broth.
• Seasonings: Cumin, chili powder, and salt are all I needed to add a little extra flavor on top of the veggies and broth.
• Kale – I wouldn’t add in the kale until right before you serve so that it doesn’t get too soggy. You can either add a handful to each bowl, or mix it in with the soup right before you dish out.
• Vegan cheese – I used So Delicious cheddar.
• Vegan sour cream – I always use Kite Hill sour cream and it never fails. I honestly don’t even want to rememer what non-vegan sour cream tastes like because this one is so good.

Recipe List

Ingredients:

10oz butternut squash

15oz black beans

1 yellow onion

5 cloves garlic

1 red bell pepper

3 cups vegetable broth

15oz fire-roasted tomatoes

1tbsp cumin

1 tsp chili powder

1 tsp salt

2 cups fresh kale

vegan cheese

vegan sour cream

optional: cilantro

Instructions:

1. Dice onion and mince garlic.
2. In large pot, heat onion and garlic on medium heat until translucent.
3. Dice red pepper.
4. Add red pepper, black beans, and butternut squash to pot. Stir occasionally for 4-5 minutes.
5. Add broth, fire-roasted tomatoes, and seasonings. Simmer on medium-low heat for 20 minutes before serviing.
6. Serve with fresh kale, vegan cheese, and sour cream.
7. Enjoy!

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