Name: Black Bean and Roasted Winter Squash Soup
Ingredients: 3T. extra-virgin olive oil; 2 onions, chopped; 3 shallots, chopped; 4 cloves garlic, chopped; 4 cups of cooked and black beans with their bean broth; 2 15 oz. cans tomatoes puree (or homemade); 2 c. homemade red chili sauce; 4 tablespoons nutritional yeast; 1 can light beer; 4 tablespoons earth balance; 2 cups roasted winter squash; Fresh cilantro, chopped; Green onion, cut at an angle; Radish, julienned; Avacado slices; Lime juice; Corn chips

Black Bean and Roasted Winter Squash Soup

Print Recipe

Author: Julie Smith

Ingredients

Scale

3T. extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
4 cups of cooked and black beans with their bean broth
2 15 oz. cans tomatoes puree (or homemade)
2 c. homemade red chili sauce
4 tablespoons nutritional yeast
1 can light beer
4 tablespoons earth balance
2 cups roasted winter squash

Garnish

Fresh cilantro, chopped
Green onion, cut at an angle
Radish, julienned
Avacado slices
Lime juice
Corn chips

Instructions

To a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, and garlic. Sauté for 5- 10 minutes, or until the onions start to get soft.
Stir in the black beans with bean broth, tomato sauce, chili sauce, nutritional yeast and beer. Bring to a boil, reduce heat and simmer for 10-20 minutes until desired thickness has been reached.
Remove from the heat and stir in earth balance and roasted winter squash pieces. Season with salt to taste.
Serve with cilantro, green onion, radish, avocado, lime juice and corn chips.

Find it online: http://shiftycrafty.com/black-bean-and-roasted-winter-squash-soup/