Beans & Butternut Soup Recipe

Cooking Instructions

1. 1

   Prepare the Beans

   If using dried black beans, soak them overnight and cook until tender according to package instructions.

2. 2

   Sauté Vegetables

   In a large pot, heat the Chile de Arbol oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.

3. 3

   Cook Squash

   Add the diced butternut squash to the pot and sauté for about 5-7 minutes until slightly softened.

4. 4

   Combine Ingredients

   Stir in the cooked black beans, vegetable broth, cumin, salt, and black pepper. Bring the mixture to a boil.

5. 5

   Simmer the Soup

   Reduce the heat and let the soup simmer for about 20-25 minutes until the squash is tender.

6. 6

   Blend (Optional)

   For a creamier texture, use an immersion blender to puree the soup to your desired consistency.

7. 7

   Serve

   Ladle the soup into bowls and garnish with fresh cilantro before serving.