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Butternut Squash Black Bean Soup

Jessica Randhawa
  • 60 minutes
  • Serves 6

INGREDIENTS

2 15 ounce cans

Black beans

2

Butternut squash

4

Carrots

4

stalks Celery

1/4 cup

Cilantro, fresh

1

Cilantro, fresh

5 cloves

Garlic

1

Green onion

4

Shallots

1

Yellow onion, large

4 cups

Vegetable broth

1/2 tsp

Black pepper

1/2 tsp

Cayenne, powder

1 tsp

Salt

1 tbsp

Taco seasoning

3 tbsp

Olive oil

1

Pumpkin seeds

1

Tortilla chips

1

Sour cream

2 cups

Water