I prepared my black beans fresh, but if you're crunched for time use canned beans. You'll notice that the butternut squash is steamed prior to adding it to the soup, I do this to shorten the total cooking time, and also to insure that the other vegetables do not become overcooked while the squash is cooking. When steamed, the squash should take about 10 minutes to become tender, but still a little firm. I like it spicy, but I suggest starting with 1/4-1/2 teaspoon of cayenne pepper, and add more if necessary.
4cupsblack beanscooked OR 2 cans black beans, drained and rinsed
1cuponiondiced
2garlic clovesminced
1cupbutternut squashcubed & steamed
1red bell pepperdiced (save some for garnish)
2carrotsdiced
1can coconut milk
2tspcumin powder
2tspcoriander powder
1/2tspcayenne pepper powder
1tspsea salt
1/4of a vegetable bouillon cube
1tbspcoconut oil OR olive oil
red onionminced for garnish
fresh mint or cilantro for garnish
Instructions
In a large pot heat 1 tablespoon of coconut oil (or olive oil) on medium heat. When warm, add onions and garlic and saute until translucent. While the onions are sauteing, steam butternut squash in a separate pot.
To the onions and garlic, add carrots and red bell pepper. Cook for a couple of minutes then add coconut milk plus 2 more cups of water and 1/4 of the bouillon cube. Bring soup to a boil, then reduce heat and simmer to cook until the vegetables have reached your desired texture, about 10 minutes. Add butternut squash then season with cumin, coriander, cayenne and salt. Stir well and cook for another few minutes. Add more spices to taste.
Garnish with minced red onion, red bell pepper and mint or cilantro.