Soup was ON for dinner tonight. I’ve been totally obsessed with the combination of sweet winter vegetables (for example butternut squash and sweet potatoes) and black beans lately. Remember my Chipotle-Glazed Sweet Potato and Black Bean Tacos? Oh no? Get into your kitchen and make them. Now… just do it.
I didn’t have tortillas for garnish so I used an open package of Nasoya wonton wrappers that I had in the fridge. They worked like a charm, crisping up beautifully. Use whatever you have, even some broken-up tortilla chips would work in a pinch.
Since Brian has been working late the last few days, I was dining solo this evening so I decided to have two of my GFs, Joy and Tracy, join me (OK, so what if they don’t know they’re my GFs). I listened to a couple of the Joy the Baker Podcasts while I ate dinner and it felt just like dinner with friends…except they did all the talking and I mostly just laughed along.
1 medium sweet yellow onion, chopped
3 garlic cloves, minced
1/2 small head of cabbage, chopped (I used purple cabbage, you could use any variety at all)
3 cups cubed butternut squash (about 1” chunks)
4 cups vegetable broth
2 level teaspoons cumin
1/2 teaspoon cocoa powder (I used dark)
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 (15.5 oz) can low sodium black beans, drained and rinsed
salt, to taste
For crispy wonton strips:
10-12 wonton wrappers (I use Nasoya wontons). If you don’t have wontons you can use 2 or 3 small flour or corn tortillas)
1 teaspoon extra virgin olive oil
salt, to taste
green onion, thinly sliced
crispy wonton strips
In a heavy pot or dutch oven over medium-high, heat 1 tablespoon extra virgin olive oil and add the chopped onion and saute until lightly browned, about 5 minutes. Add garlic and saute another 1 minute, stirring. Then, add the cabbage, squash and broth and bring soup to a boil. Cover the pot with the lid and lower heat to a simmer. Simmer 15-20 minutes or until the cabbage and butternut squash are nearly done. Meanwhile, make the crispy wonton strips (see method below).
After the soup has cooked about 15-20 minutes, add the spices and beans to the pot and stir. Cook soup another 5-10 minutes, taste and season with additional salt as necessary. Then turn off the heat and using an immersion blender, pulse several times to puree the soup just slightly in order to thicken it, leaving some of the vegetables and beans intact. (If you don’t have an immersion blender, remove 1/4 -1/3 of the soup liquid and vegetables to a blender and puree. Then return pureed portion back to the soup pot and stir.)
Serve soup warm topped with the chopped avocado, cilantro, green onion and crispy wonton strips.
What foods are you the MOST excited eating this Spring?
My favorites are strawberries and asparagus! Love Spring Time!