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Sprouted Kitchen just posted this delicious soup and after I tried it last night I just had to share it! I was a bit skeptical actually because it didn’t seem like anything about it would knock my socks off, but what was so surprising and unexpected about it was how nicely the cocoa and cumin played in the overall flavor. I halved the recipe and used both butternut squash and sweet potato as suggested as an option to solely using butternut. I did everything else as it said, including making to crispy tortilla strips, adding hunks of avocado and chopped cilantro.

Black bean and butternut soup

serves 4

1 tsp extra virgin olive oil or coconut oil

1 medium white or yellow onion, chopped

1 clove garlic, minced

2 cups peeled & cubed butternut squash {alternatively you can use sweet potato, or a mix as I did}

1/2 cup frozen corn {optional}

1 1/2 cups black beans

2 cups vegetable broth {low sodium preferable}

1 tsp cumin

1 tsp cocoa powder {I used unsweetened baking cocoa}

pinch cayenne

salt to taste & crack some fresh pepper if you like

2-4 corn tortillas

1 avocado, cubed

small bunch cilantro, chopped

sour cream {optional}

  • In a medium soup pot add chopped onion and saute in small amount of olive oil or coconut oil for a few minutes on medium heat. Add garlic and squash {&/or sweet potato} and vegetable broth. Bring to a simmer and put on the lid for about 10 minutes.
  • Add black beans, corn, cumin, cocoa, cayenne. Stir and simmer a few minutes more.
  • Add salt and fresh pepper to taste
  • Ladle half of soup into a blender or food processor and pulse until somewhat smooth. {this step is optional, but will leave you with a thicker soup, vs a chunkier one. I don’t think you can go wrong with either!}
  • Add blended soup back into the pot with the other half and stir.
  • Cut corn tortillas into strips {cut directly across keeping the length of the entire tortilla}. Toss with a scant amount of oil and tiny pinch of salt. Lay on a baking sheet and heat in a 350* oven for just a few minutes. Keep you eye on them, or they will be burnt before you know it {as you can see, mine came close}. You want to remove them when they are crispy.
  • Ladle soup into bowls & top with chopped cilantro, cubed avocado, sour cream {if desired} and crispy corn tortilla strips.


{one with cilantro & one without}