Black Bean and Squash Soup with Cinnamon and Ginger
Recipe: #1876
November 01, 2011
Categories: Beans, Black Beans, Squash, Sunday Dinner, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"This is my adaptation of a soup from Once Upon a Tart. It's very adaptable so amounts of veggies etc are approximate. You can use any sweet winter squash. Use veggie stock for a vegetarian version."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (196.1 g)
- Calories 168.4
- Total Fat - 2.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 387.2 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 6.3 g
- Sugars - 2.6 g
- Protein - 10.7 g
- Calcium - 65.1 mg
- Iron - 2.5 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Saute the onions in the oil with about half the salt for 1 minutes over medium heat. Add the squash, cook for a few minutes, then add the garlic, jalapeno pepper, tomatoes, cumin, cinnamon, ginger, black pepper, vinegar, and stock.
Step 2
Cook for about 15 minutes or until the squash is cooked and soft. Puree the soup with an immersion blender until small chunks remain. Taste and add salt, more vinegar, and lime juice to taste.
Tips
No special items needed.
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