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Mexican Spiced Butternut Squash Soup with Beans and Corn

Andrea Meyers
  • minutes
  • Serves 4

INGREDIENTS

2

(1-pound/454 g) butternut squash

1

(15-ounce/425 g) can black beans

1

(15-ounce/425 g) can garbanzo beans

1

Avocado chunks

1/4 tsp

Chipotle, powder

1

Cilantro

2 cups

Corn, frozen kernels

3 cloves

Garlic

2

Onions, medium

1

Sweet potato, large

7 cups

Vegetable stock

1 tbsp

Chili powder

3 tbsp

Olive oil

1 tsp

Cumin, ground

1/2 teaspoon annatto powder

GARNISHES