I'm stoked about this soup recipe! I love butternut squash, and I didn't realize how much I liked it paired with spicier ingredients like ginger and chilis. This is really easy to cook up, and it holds up well for meal prep.
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Serves 4
Ready in 45 minutes
Ingredients
1 tablespoon avocado oil
1 yellow onion, diced
1 rib celery, chopped
1 large carrot, chopped
1 cup peas, frozen
2 cups cooked black beans, drained, rinsed
2-4 cloves garlic, finely chopped
1 large knob ginger, finely chopped
1/2 cup fresh cilantro leaves, roughly chopped, stems set aside
2 teaspoons garlic powder
2 teaspoons chilli powder
1 teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon salt
1 teaspoon cracked black pepper
2 tablespoons nutritional yeast
4 cups low sodium vegetable stock
juice of 1/2 a lemon
1-2 teaspoons sriracha
Instructions
In a large soup pot over medium heat, add avocado oil. Saute onion, celery, and carrot for about 10 minutes until slightly softened and fragrant. Then, add garlic cloves, ginger, garlic powder, chilli powder, red pepper flakes, bay leaf, black pepper, and nutritional yeast. Season sparingly with salt. Continue to cook for about 2 minutes to let the spices activate
Add squash, black beans, and reserved whole cilantro stems to the pot
Cover with vegetable stock, bring to a boil, then lower the heat and simmer until squash is tender, about 20 minutes. Add in the peas during the last few minutes of cooking
Take off the heat, add the lemon juice and cilantro leaves. Pick out the cilantro stems if you wish
Serve with sriracha to taste