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Orange Soup with Black Salsa

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Makes 4 servings 1x

Time about 1 hour

Units Scale

Ingredients

  • 1 cup cooked or canned black beans
  • 2 tomatoes, chopped
  • 1 small red onion, chopped
  • 1 fresh hot chile (like jalapeño), seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 1 1/2 pounds winter squash (like butternut or pumpkin), cut into cubes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 6 cups vegetable stock or water

Instructions

  1. Drain the beans; if they’re canned, rinse them before draining. Combine the tomatoes, onion, chile, beans, cilantro, lime juice, and half the salt and pepper in a bowl. Stir and then let the salsa sit while the soup simmers (or you can make it up to 1 day in advance and refrigerate until you’re ready to make the soup).
  2. Put the olive oil in a large pot over medium-high heat. When it’s hot, add the onion and garlic, and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the squash, chili powder, cumin, and remaining 1/2 teaspoon salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
  3. Add the vegetable stock, bring to a boil, and reduce the heat so the soup bubbles gently. Cover and cook, stirring once in a while until squash is tender and falling apart, 20 to 25 minutes.
  4. Transfer the soup to a blender (working in batches if necessary) or use an immersion blender to carefully puree the soup. Reheat it until just bubbling, adding more water if necessary. Top each bowl of soup with some black bean salsa, and serve.

– Recipe from The VB6 Cookbook

Recipe variations

Squash Soup with Apple Salsa
Perfect in winter. For the salsa, use green apples instead of the tomatoes. If you’d like to change the seasoning, use cinnamon instead of cumin.