Butternut Squash Soup
Makes 12 servings. Each serving is 130 kcals, 6.2g protein, 23.2g carbohydrate, 2.6g fat, 6.1g fiber.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 2 tsp minced garlic (or 4 cloves fresh garlic, chopped)
- 1 large butternut squash (about 5 pounds) peeled and diced no larger than 1” cubes
- 16 oz package frozen corn (divided)
- 4 cups chicken or vegetable broth
- 2 (15 ½ oz) cans black beans, drained & rinsed
- 2 (15 ½ oz) cans fire-roasted diced tomatoes, not drained
- Salt & pepper to taste
- Optional- cilantro to garnish
Directions:
- Heat olive oil in a stock pot over medium heat. Add onions and peppers and cook until soft- about 5 minutes. Add garlic and cook 1 minute longer.
- Add squash, 1 ½ cups of corn, and broth to pot. Bring to a boil and then reduce heat, cover, and let simmer for 20 minutes or until squash is tender.
- Remove soup from heat and let cool slightly. Use blender to puree soup until smooth.
- Return soup to pot and add beans, tomatoes, remaining corn, salt, and pepper.
- Bring back to a simmer. Serve garnished with cilantro.