Butternut Squash and Black Bean Soup with Crispy Kale
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 2
Ingredients
1tablespoonolive oilplus 1 teaspoon
1medium onion
2clovesgarlicminced
1carrotsliced thinly
1small jalapenochopped
2teaspoonsjerk seasoning
1/2teaspoonoregano
1/4teaspoonsalt
1/4teaspoonblack pepper
1lbbutternut squash cubesabout 1/2 a butternut squash
1cupvegetable broth
1/4cupblack beans
3leaveskalede-stemmed and chopped
Instructions
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.