What to do with that acorn squash that looked so good in the grocery store? A blended soup, nourishing, delicious and hearty.
Ingredients: [‘acorn squash’, ‘black beans’, ‘crushed tomatoes’, ‘onions’, ‘garlic cloves’, ‘low sodium vegetable broth’, ‘olive oil’, ‘cumin’, ‘avocado’]
Quantity of Ingredients: [“1 acorn squash”,”1 (14 1/2 ounce) can black beans, rinsed and drained “,”1 (16 ounce) can crushed tomatoes”,”2 medium onions, chopped “,”4 garlic cloves”,”1 quart low sodium vegetable broth”,”1 tablespoon olive oil”,”1 tablespoon cumin”,”1 avocado”]
Number of Servings: 4
Steps: [‘Preheat oven to 375. Cut squash in half and scoop out seeds. Place halves cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.’, ‘Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, season with salt and pepper and stir.’, ‘Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.’, ‘Blend using a handheld blender or traditional blender.’, ‘Garnish with avocado slices and serve.’]