Saturday, January 7, 2017

Black Bean Butternut Squash Soup

1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)

In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.

Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.

Can also be cooked in a crock pot on low, after sauteeing the onions.

Serves 6-8

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