Happy Black Friday!
As you all know from our Thanksgiving post yesterday, we recently visited Tim and Kimmy and the crew. We knew it was supposed to be a bitter cold day for the tree farm photo shoot we had planned, so I decided it would be a great night to make one of my new favorite soups to warm us right up. It’s one of the most cozy soups I’ve ever had. I think y’all will fall in love with it as much as we have! And once again, this Foodie Friday features the Howards’ beautiful kitchen! Bon Appétit!
Black Bean Butternut Squash Soup
Serves 4 (I usually double the recipe because we love leftovers!
Here’s what you’ll need:
1 tablespoon unsalted butter
1 small onion, chopped
8 shallots, minced (I use green onion instead)
4 cloves garlic, minced
1 tablespoon plus 2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup fresh or drained canned tomatoes, chopped
1 cup canned black beans, drained (the extra beans in the can are reserved for garnishing)
2 cups roasted butternut squash
2 cups chicken broth
½ cup dry sherry
Heavy whipping cream
To roast the butternut squash, preheat the oven to 400˚. Line a pan with foil and spray with cooking oil. Cut squash in half, scrape out the seeds. Place squash skin side up on your pan and bake for 30 minutes. In a large saucepan, melt 1 tablespoon of butter. Add chopped onion, green onion (or shallots), minced garlic, 1 tablespoon cumin, ½ teaspoon salt, and ½ teaspoon black pepper. Sauté on medium heat for about 5 minutes, until the onions are translucent. Add chopped fresh tomatoes (or canned tomatoes), and continue cooking for 5 more minutes. Mmm! The butternut squash smells so good while it’s roasting!
Once you’ve roasted the squash for 30 minutes, remove from oven and let cool. Once the squash has cooled, remove the skin. Add 1 cup black beans, 2 cups butternut squash, ½ cup dry sherry, and 2 cups of chicken broth to your food processor or blender. Process until finely pureed. Add the onion mixture from your saucepan to the blender and process everything (pureed beans, butternut squash plus onion mixture) together until smooth. Place the pureed mixture back in the saucepan, simmer covered on low heat for 20 minutes. Season with ½ teaspoon salt, and 2 teaspoons cumin. For a final touch, swirl in some heaving whipping cream, sprinkle on a little salt and pepper, and garnish with the extra whole black beans. We found this lovely recipe at Julia’s Album!