Seriously RAIN!

Snow haters stop reading. Honestly rain? It is the end of November where is my snow? I need snow to foster my Christmas spirit. Instead of getting grumpy I made soup. That makes sense right? Well not really but the soup was good. 


Black Bean Butternut Squash Soup

Recipe

Serves 8

Calories per serving: 191 

• 1 small butternut squash, cubed
• 4 cups of black beans cooked 
• 1/2 medium red onion, diced
• 2 cloves garlic, pressed
• 2 carrots, diced
• 1 tbsp. olive oil
• 4-5 cups water*
• 1 vegetable bouillon cube
• 1 tbsp. garlic powder
• 1 tbsp. ground cumin
• 1/2 tbsp. chili powder
• 1 tsp. nutmeg
• salt and pepper to taste
• In a large pot heat oil. Add garlic, carrots and onion until soft. Once vegetables are soft add butternut squash, cubed into1 inch pieces, and black beans. Cover with water, add bouillon cube and bring water to a boil. Reduce heat, cover and boil for 30 minutes or until butternut squash is soft.  
• Once cooked take 3.5 cups out and put them in the food processor on high until smooth. Once blended add back into the soup, stir and serve.  
• Recipe adapted from: here