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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love the combination of flavors and textures in this spicy soup-and it's DELICIOUS! I added TJ's cilantro chicken sausage but you can leave it out for vegetarian and vegan. Ingredients:
1 tablespoon extra virgin olive oil |
1 onion, chopped |
4 cloves garlic, chopped |
2 jalapeno peppers chopped |
1 yellow bell pepper, diced |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 small butternut squash (cut into bite sized cubes) |
8 cups of vegetable stock (homemade is always best so please see my stock recipe on my other soup recipes) |
2 (16 ounce) cans organic diced fire roasted tomatoes (muir glen brand) |
1 (19 ounce) can organic black beans, drained and rinsed |
2 chicken and cilantro sausages, fully cooked & sliced |
1 cup salsa verde (make your own or use all natural bottled) |
1 cup quinoa (or rice if you can't find quinoa) |
1 teaspoon dried oregano |
2 bay leaves |
kosher salt and fresh cracked black pepper to taste |
1 cup fire roasted corn kernels (in frozen section of trader joe's) |
1/2 cup chopped cilantro |
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic and the bell pepper and jalapeno peppers and saute until fragrant, about 1 minute.
4. Add the chili and cumin and saute for a minute.
5. Add the squash, stock, tomatoes, salsa verde, quinoa (or rice), beans, oregano, bay leaves, salt and pepper (and sausage, if using).
6. Simmer until the squash is tender, about 20-30 minutes.
7. Turn off the heat and stir in the corn and cilantro.
8. Garnish with fresh cilantro, lime, avocado, sour cream and cheese. We also had warmed, whole wheat handmade tortillas on the side... nice!
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