Butternut Squash and Black Bean Soup Recipe

Instructions

1. Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
2. Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
3. Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
4. Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
5. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
6. During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
7. Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!