I used kabocha squash in this soup. It's a beautifully sweet squash and the skin is entirely edible. I like using it in recipes that call for butternut squash because I don't have to peel it. Also, you can't go wrong with the proportions in this soup. I've added much more squash and more cabbage before and it's still delicious. Just season and adjust to taste.
Black Bean and Kabocha Squash Soup (from Sprouted Kitchen)
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2-3 cups)
3 cups cubed winter squash (butternut, kabocha, sweet potato would be good, too)
3 cups water or vegetable broth
2 tsp cumin (or more to taste)
2 tsp chili powder (or more to taste)
2 teaspoons sea salt, or to taste
2 cups cooked, black beans
avocado, for garnish
cilantro, for garnish
pumpkin seeds, for garnish
1. In a large pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes.
2. Add the garlic, cabbage, squash and water (or broth). Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
3.Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. At this point, I did a few pulses with my immersion blender through the soup, because I wanted to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot.
Garnish each bowl with some diced avocado, a handful of chopped cilantro and some pumpkin seeds.
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