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Acorn Squash & Black Bean Soup

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“I found this recipe on the "Reboot with Joe" website. What is better on a cold day then a bowl of soup!”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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