Black Bean and Butternut Soup

🥘 Ingredients

• avacado
  1
• black beans
  2 c
• butternut squash
  3 c
• cabbage
  1/2 head
• cayenne
  1 pinch
• cilantro
• cocoa powder
  1 tsp
• corn tortillas
  4
• cumin
  1 tsp
• garlic
  3 cloves
• olive oil
  1 Tbsp
• salt
• vegetable broth
  3 c
• yellow onion
  1

🍳 Cookware

• large pot
• immersion blender
• baking sheet

1. 1

   Heat olive oil in large pot and sauté yellow onion and garlic . Add cabbage , cubed butternut squash , and vegetable broth . Cover pot and cook over gentle simmer, 15 to ⏱️ 20 minutes .

   olive oil: 1 Tbsp, yellow onion: 1, garlic: 3 cloves, cabbage: 1/2 head, butternut squash: 3 c, vegetable broth: 3 c
2. 2

   Add cumin , cocoa powder , and cayenne and black beans and cook for ⏱️ 10 minutes . Pulse soup with immersion blender .

   cumin: 1 tsp, cocoa powder: 1 tsp, cayenne: 1 pinch, black beans: 2 c
3. 3

   For tortilla crisps, preheat oven to 375°F.
4. 4

   Cut 4 corn tortillas into matchstick strips. Spread on baking sheet and drizzle with olive oil and salt . Bake 10 to ⏱️ 15 minutes , giving the pan a gentle shake halfway through.

   corn tortillas: 4, salt
5. 5

   Garnish soup with tortilla strips, chopped cilantro , and avacado .

   cilantro, avacado: 1