Seasonal: Acorn Squash & Black Bean Soup
Harvest season is in full swing! And as such, I have found myself with more Acorn Squashes than I know what to do with, thanks to my farmshare / CSA. Good thing these squashes are delicious and versatile. Since I recently finished a Reboot, a blended soup sounded like a great idea. Nourishing, easy on the system, delicious and hearty.
1-2 acorn squashes
1 can of black beans, rinsed and drained
1 can crushed tomatoes
2 medium onions
4 garlic cloves
1 qt. vegetable broth
1 Tbsp. olive oil
1 Tbsp. cumin
Sea salt and pepper, to taste
1.) Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
2.) Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
3.) Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
4.) Blend using a handheld blender or traditional blender.
5.) Garnish with avocado slices and serve.