I made you some soup.
Okay, that’s a big fat stinkin’ lie. I didn’t make you soup. I made myself soup. I made myself soup and took pictures of the soup so I could dangle it in front of you on your computer screen and tell you how delicious it is instead of actually letting you eat some. I’m so mean.
It’s kind of like when you tell people you are doing something for them, but in reality you’re doing it for yourself. Kind of like when you eat the last of something — chocolate, a piece of cake, the ice cream you ate with the spoon on the couch straight from the container while watching old episodes of Friends — you ate all those things for yourself. It doesn’t even work when you try to play the whole “ooh, you wanted that? Well, I ate it just for you so you couldn’t.” That doesn’t make you a martyr, that makes you just plain mean.
Right about now, however, the Husband is cursing himself that I made “you” all one more soup. Do you know how many soups we have had this fall already? At least 972. That’s a lot of soups, especially when it’s still 60 degrees in Chicago on November 7th. We’ve got a lot of soup eating weather to keep us going until May (which is when I am hoping and praying warm weather returns). In fact, it’s really not even soup eating weather quite yet. Feeding the Husband soup in non soup eating weather is like listening to me talk — pretty painful to say the least.
I do have to say, however, that I tried to ask you all what kind of soup you wanted me to make for you. I sent out tweets. I polled you on Facebook. I tried to call each and every one of you on your smart phones or Skype. Guess what! A lot of you answered. I listened to and read every single last one of those responses on what kind of soup you wanted me to make for you.
And then I didn’t take any of your requests into account.
Black Bean and Butternut Squash Soup
- 1/2 large or 1 small butternut squash, cubed
- 5 cups (or 3-15 oz. cans) prepared black beans, drained and rinsed
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1- 4oz. can green chiles
- 1 tbsp. olive oil
- 5 cups vegetable broth*
- 1 tbsp. garlic powder
- 1 tbsp. ground cumin
- 1/2 tbsp. chili powder
- 1 tsp. nutmeg
- salt and pepper to taste
Directions: In a large Dutch oven, begin by heating 1 tbsp. olive oil over medium high heat. While the pot is warming up, dice your 1/2 medium white onion, 2 cloves garlic, and 1 carrot. Add the vegetables to the pot and stir frequently to avoid burning. While those vegetables are cooking, drain and rinse 5 cups black beans and cube your butternut squash into 1 inch pieces by peeling and cutting the squash with a large knife.
Once your onions, garlic, and carrot are tender, add the black beans and butternut squash — cover with five cups vegetable broth and add your green chiles. Add your spices, bring to a rapid boil, then lower heat and simmer for 30 minutes (or longer). Once your soup has been cooked, transfer 3 cups of soup into a blender and puree until (semi)smooth. Add back to the pot, give the soup a stir, and serve!
*I am very aware that most vegetable broths come in quarts (4 cups) — if you only have a quart, no need to worry! Just use 4 cups vegetable broth and 1 cup water. Done and done.
PS – The winner of my Rigoni di Asiago giveaway is #195, Lisa from Fit in the Midwest. Congratuations, Lisa! Email me to claim your prize.