Acorn Squash & Black Bean Soup

Name: Acorn Squash & Black Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 -2 acorn squash; 15 ounces black beans, rinsed and drained; 15 ounces crushed tomatoes; 2 medium onions; 4 garlic cloves; 1 quart vegetable broth; 1 tablespoon olive oil; 1 tablespoon cumin; sea salt and pepper, to taste; 1 avocado

Submitted by Chris J.

"I found this recipe on the "Reboot with Joe" website. What is better on a cold day then a bowl of soup!"

Download

Ready In:: 55mins
Ingredients:: 10
Serves:: 4

ingredients

1 -2 acorn squash
15 ounces black beans, rinsed and drained
15 ounces crushed tomatoes
2 medium onions
4 garlic cloves
1 quart vegetable broth
1 tablespoon olive oil
1 tablespoon cumin
sea salt and pepper, to taste
1 avocado

directions

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.
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.
Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
Blend using a handheld blender or traditional blender.
Garnish with avocado slices and serve.