01/31/2025
Made a black bean chipotle butternut squash soup for dinner.
Ingredients:
Butternut squash cubed - 1 large
Coconut milk - 25 ounces
Onion diced - 2 onions
Garlic chopped - 8 cloves
Curry pastes
Chicken or vegetable broth - I box
Chipotle pepper flakes - to taste
Maple syrup - 1-2 TBL
Cumin powder - 3 TBL
Chipotle powder ¼ Teaspoons
Salt and pepper
Black beans - 2 cans drained & rinsed
Two Ways to Make This Recipe:
Option 1: Roasting for Extra Flavor
1. Preheat your oven or air fryer to 400 degrees.
2. Toss the squash, onions, and garlic in a bit of oil and 1 tablespoon of curry powder and roast or air fry until they are browned.
3. In a large pot, heat about 1 tablespoon of coconut oil over medium heat.
4. Add 1-2 tablespoons of curry paste to the oil and cook for approximately 30 seconds to 1 minute, stirring frequently.
5. Combine the roasted vegetables with the rest of the ingredients (except for the black beans) in the pot.
6. Simmer for 10-15 minutes, or until all ingredients are warmed through.
7. Add 1/2 tablespoon curry powder, 1 TBL cumin powder and 1 TBL of maple syrup to the soup
8. Turn off the heat and blend the mixture together using an immersion blender until smooth.
9. Stir in the black beans and serve.
Option 2: Boiling for a Quicker Method - Skip the roasting step.
1. In a large pot, heat about 1 tablespoon of coconut oil over medium heat.
2. Add 1-2 tablespoons of curry paste to the oil and cook for approximately 1 minute, stirring frequently.
3. Add rest of ingredients to pot, except for black bean and simmer until squash and onions are cooked through
4. Add 1/2 tablespoon curry powder, 1 TBL cumin powder and 1 TBL of maple syrup to the soup
5. Turn off the heat and blend the mixture together using an immersion blender until smooth.
6. Stir in the black beans and serve.
