Ingredients
Equipment
Method
Cooking Instructions
- Start by peeling and dicing the butternut squash into small cubes. Chop the onion and mince the garlic. Drain and rinse the black beans and sweet corn.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute.
- Stir in the diced butternut squash, cumin, smoked paprika, and hot chili flakes. Cook for about 5 minutes, allowing the spices to toast and the squash to soften slightly.
- Add the canned chopped tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine everything and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the butternut squash is tender.
- After the squash is tender, stir in the black beans, spinach, and sweet corn. Allow the soup to cook for an additional 5-10 minutes until everything is heated through.
- Taste the soup and season with salt and pepper as desired. If you like it spicier, feel free to add more chili flakes.
- While the soup is simmering, you can prepare the tortillas. Cut them into strips and bake or fry them until they’re crispy. This will add a delicious crunch to your soup.
Notes
- This soup is forgiving; adjust the spices based on your preference.
- Add other vegetables like bell peppers or carrots for variety.
- For quicker prep, use pre-cut butternut squash or frozen squash.