BUTTERNUT BLACK BEAN SOUP

4 servings, 30 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 medium leek, chopped 

• 3 stalks celery, chopped

• 3 bay leaves

• 2 tsp dried oregano 

• 1/2 tbsp cumin, freshly ground 

• 2 cups butternut squash cubed

• 1 tsp paprika 

• 1/4 tsp turmeric 

• 2 finger pinch asafoetida 

• 3 cups cooked black beans (equal to two 15oz jar or can of ORGANIC black beans if you are not making them fresh)

• 4 cups veggie broth 

• Salt & pepper to taste

• Fresh cilantro or parsley for serving 

Optional toppings/ sides

• Cumin rice or cooked basmati rice

• Dollop of yogurt (dairy or non-dairy)

• Fresh lemon or lime juice (if NOT using yogurt)

• Avocado slices

• Red pepper flakes (best for kapha or a dash for vata)

• Plantain chips (with good quality ingredients :))

DIRECTIONS

1. Heat the ghee in a large pot over medium heat. Add the leek and celery and heat until translucent (about 2-3 minutes).

2. Add the bay leaves and oregano and heat until aromatic (about 1-2 minutes).

3. Add the freshly ground cumin, butternut squash, paprika, turmeric, and asafoetida and saute for 1-2 minutes.

4. Add the cooked black beans and veggie broth. Stir, bring to a boil, then reduce to a simmer, cover and allow to simmer until the butternut squash is cooked and tender (about 20 minutes). Season with salt & pepper at the end of cooking.

5. Remove the bay leaves and serve in individual bowls with your preferred toppings

#onepotmeal #fall #winter #kidfriendly #vata #pitta #kapha

Notes

• Black beans is more of a sattvic bean than chickpeas or large kidney beans but can be difficult to digest for a vata...UNTIL NOW - because we have paired it with all of these spices that help to digest and de-gas the bean (bay leaves, turmeric, cumin, asafoetida)

• This dish reminds me of a cross between chili and black beans and rice which just brings me right home to my Cuban-American roots. Enjoy!