back to the garden

a year of greener thinking

Black Bean and Butternut Squash Soup

2 Comments

Black Bean and Butternut Squash Soup from Sprouted Kitchen (an absolutely beautiful blog) was one of my favorite vegan Lent recipes. The soup is hearty, healthy and freezes well.

I followed the recipe more or less exactly, except I significantly increased the amount of cumin and chipotle powder I used, since I prefer a spicier soup. You can use canned black beans or cook your own (if you’re worried about BPA, you may want to do the latter or look for BPA-free cans).

Click here for Sprouted Kitchen’s Black Bean and Butternut Squash Soup recipe.

Soundtrack: Mark Knopfler and Emmylou Harris, All the Roadrunning

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2 thoughts on “Black Bean and Butternut Squash Soup

  1. I wouldn’t have put these two together. Will try!

  2. They were great! A Southwestern taste. Definitely increase the spices though, otherwise it’s a bit too bland!

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