Black Bean and Butternut Squash Bisque with Crispy Kale
Black Bean and Butternut Squash Bisque is your perfect weeknight soup. Even better if you whip it up for a #meatlessmonday.
Because there is seriously nothing better on a chilly Monday night than a cozy butternut squash soup packed with black beans and spices. It just MADE for pouring into a bowl and curling up with on the couch in front of old Gilmore Girls episodes.
It’s really quick and easy to pull together. And with the addition of black beans to the pot, we snag a little more protein. Then we crisp up a little kale to sprinkle on top for a texture and some added green goodness!
- 1 tablespoon olive oil plus 1 teaspoon
- 1 medium onion
- 2 cloves garlic minced
- 1 carrot sliced thinly
- 1 small jalapeno chopped
- 2 teaspoons jerk seasoning
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb butternut squash cubes about 1/2 a butternut squash
- 1 cup vegetable broth
- 1/4 cup black beans
- 3 leaves kale de-stemmed and chopped
In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat. Add in the onion and garlic. Cook until onion is translucent, about 5 minutes.
Toss in the carrots and jalapenos. Cook for 2 minutes. Add in the jerk seasoning, oregano salt and pepper. Stir and let cook 1 minute.
Add in the butternut squash cubes, broth and black beans. Bring to a boil, then let it simmer for 15 minutes, until the squash is cooked.
While that's cooking, grab a small saute pan. Add the remaining teaspoon of olive oil and heat to medium-high heat. Toss chopped kale into the pan and cook until crispy, about 5 minutes.
Once squash is cooked, remove the pan from the heat. Using an immersion blender or a normal blender, puree the soup until mostly smooth. Serve and top with crispy kale.