It’s that time of year when soups, chilis, and one pot meals become the what’s for dinner tonight standard. There’s nothing quite like a bowl of hot soup or chili to melt away the winter blues. Fortunately my blogger friend Linda Rosario of Chef Needs “The Kitchen that Every Chef Needs”.serves up a wonderful recipe for Butternut Squash and Black Bean Soup. This soup is best prepared at least one day in advance to get optimal flavor. Get into the recipe below.
Butternut Squash and Black Bean Soup by Linda Rosario
¼ cup of olive oil
3 onions, finely chopped
4 cloves of garlic, minced
1 chopped red bell pepper
1 chopped green pepper
2 jalapenos, seeded
4 cans of black beans, drained and well-rinsed
2 cans of fire roasted tomatoes, diced
3 tbsps of chili powder
2 tbsps of cumin
1 tbsp of dried oregano
4 cups of butternut squash, peeled, seeded and diced
salt and pepper to taste
- Place large skillet over medium heat.
- Saute the onions until tender or about 3 minutes. Add the garlic then saute for a minute. Add the jalapenos and bell peppers and saute until tender or for about 3 minutes.
- Transfer the resulting pepper mixture into a slow cooker. Add in the tomatoes, beans, chili powder, oregano and cumin. Place the squash on top. Cover the pan and allow it to cook for 6 hours.
- Add salt and pepper to chili to season. Serve the dish with salsa, sour cream or whatever accompaniment you wish.
Chef Linda Rosario is a food blogger from Chef Needs, one of the trusted suppliers of bakery display
cases. She also loves to paint and dreams of having her own art gallery. Aside from painting and drawing, Linda has a heart for cooking and food.
Photo credit: The Simple Veganista