Black Bean and Butternut Soup

🥘 Ingredients

• olive oil 1 Tbsp
• yellow onion 1
• garlic 3 cloves
• cabbage ½ head
• butternut squash 3 cups
• vegetable broth 3 cups
• cumin 1 tsp
• cocoa powder 1 tsp
• cayenne 1 pinch
• black beans 2 cups
• corn tortillas 4
• salt
• cilantro
• avacado 1

1. 1

   Heat olive oil in large pot and sauté yellow onion and garlic . Add cabbage , cubed butternut squash , and vegetable broth . Cover pot and cook over gentle simmer, 15 to 20 minutes .
2. 2

   Add cumin , cocoa powder , and cayenne and black beans and cook for 10 minutes . Pulse soup with immersion blender .
3. 3

   For tortilla crisps, preheat oven to 375°F.
4. 4

   Cut 4 corn tortillas into matchstick strips. Spread on baking sheet and drizzle with olive oil and salt . Bake 10 to 15 minutes , giving the pan a gentle shake halfway through.
5. 5

   Garnish soup with tortilla strips, chopped cilantro , and avacado .