Black Bean and Butternut Squash Soup

Sitterding family Thanksgiving tradition. If making it for a crowd, triple the recipe.

COOK TIME: 25 mins

YIELDS: 6 to 8 servings

INGREDIENTS

• 1 medium onion, chopped, about 1 cup
• 1 tsp salt
• 3 cloves of garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp ground black pepper
• 1 small butternut squash, peeled and cut into 1/2-inch cubes, about 3 to 4 cups
• 1 (15.5 ounce) can black beans, drained and rinsed
• 5 cups vegetable broth
• ½ bunch of curly kale, about 4 large leaves, tough stems removed and leaves finely chopped
• 1 cup cooked quinoa
• 1 tbsp fresh lemon juice

DIRECTIONS

• Sauté onions and salt with a little bit of water to deglaze. Cook until onions start to get soften and turn translucent, about 8 minutes.
• Add garlic, cumin, chili powder, and crushed red pepper flakes.Stir and cook for a minute or two, until spices become aromatic.
• Add the squash, black beans, and broth. Bring to a boil then reduce heat and simmer until squash is just tender enough to pierce easily with a fork, 15 to 20 minutes.
• Stir in kale and quinoa; continue to simmer until kale is tender, about 5 minutes. Add lemon juice, then season to taste with more salt and pepper, if necessary. Ladle into bowls and serve.