I think I’m addicted to cookies.
I haven’t had any cookies in two days and now I plan to bake sugar cookies, thumbprint cookies, cake mix cookies and a slow cooker dump cake.
Rather than stop by TJs after picking up O from preschool today to get things like vegetables or… dinner… I went to Walmart and purchased sprinkles and various other essentials to start my own bakery. Octavian will be thrilled because I guess we’re having cookies for dinner (kidding! but I will be saving room for more than I will ever admit), but my husband? not so much.
Whatever. 2 against 1. We win!
I may have a sweet tooth that can’t be tamed (that would be boring anyway), but I am pretty good about eating healthy the rest of the time…
Ok, 75% of the time. Pizza and fresh buttered bread is my bff for a solid week out of each month. It’s completely out of my hands.
Anyway, who needs delicious tasting naughty food when you can have delicious tasting healthy food?
…uuuh, don’t answer that 😉
Healthy food like this Black Bean Butternut Squash Soup. Creamy, full of veggies and seriously comforting on a cold chilly night. You can use pumpkin or butternut squash, but unless I’m baking I typically cook with butternut squash. The black beans pack a surprise protein punch which helps keep you feeling full a little longer.
And let’s not forget the toppings! You can really go crazy with the toppings in this soup- sour cream, shredded cheese, fresh cilantro, green onion, pepitas…
or don’t. Totally up to you.
This soup is super easy to prepare and makes a great addition to any party, pot luck or as the main course on a busy weeknight.
Black Bean Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Type: Soup, Healthy, Vegetarian, Easy
1 large yellow onion, roughly chopped
4 shallots, chopped
5 cloves garlic, chopped
4 carrots, chopped
4 stalks celery, chopped
salt + pepper, to taste
1-2 teaspoons cayenne powder
1-2 teaspoon ground cumin
1 small butternut squash, peeled, seeded and chopped into cubes
4 cups vegetable broth
2 cups water (more if needed)
2 (15-ounce) cans black beans, drained
Chopped green onion
Heat a large pot or Dutch oven over medium high heat. Add 1 tablespoon olive oil, onion and shallots and mix well. Sauté onions and shallots for 2-3 minutes, stirring frequently. Add garlic and cook for 1 minute more. When onions and shallots are just starting to soften add the carrots, celery, salt + pepper (approximately 1/2 teaspoon each), cayenne, cumin and butternut squash to the pot and mix well. Add vegetable broth and water to the vegetables and stir. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover, and simmer for approximately 30 minutes- or until vegetables are soft and mushy. Remove from heat.
Drain and rinse two (15-ounce) cans of black beans. Set aside half of the drained black beans and transfer the other half to the pot of cooked vegetables.
Working in batches, puree the soup, only filling the bowl of your blender half way to prevent accidents. Once the entire pot of soup has been completely pureed into a smooth and creamy soup, season to taste (it will probably need more salt). If soup is too thick, add additional water or broth until desired consistency is reached.
Stir in remaining black beans and heat on low until ready to serve.
Garnish with sour cream, shredded cheese, cilantro, green onions or pepitas – or all of the above 🙂
Do you have any favorite holiday (or anytime) cookie recipes? Please share 🙂 because clearly I need more cookies in my life.