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# :stew: Black Bean & Butternut Soup

![Black Bean and Butternut Soup](../assets/images/black-bean-and-butternut-soup.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 45 minutes |

## :salt: Ingredients

- :olive: 1 Tbsp olive oil
- :onion: 1 yellow onion
- :garlic: 3 cloves garlic
- :leafy_green: 0.5 head cabbage
- :sweet_potato: 3 cups butternut squash
- :stew: 3 cups [vegetable broth][1]
- :herb: 1 tsp cumin
- :chocolate_bar: 1 tsp cocoa powder
- :hot_pepper: 1 pinch cayenne
- :potato: 2 cups black beans
- :flatbread: 4 corn tortillas
- :salt: some salt
- :herb: some cilantro
- :avocado: 1 avocado

## :cooking: Cookware

- 1 large pot
- 1 immersion blender
- 1 baking sheet

## :pencil: Instructions

### Step 1

Heat olive oil in large pot and sauté yellow onion and garlic. Add cabbage, cubed butternut squash, and
[vegetable broth][1]. Cover pot and cook over gentle simmer, 15 to 20 minutes.

### Step 2

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

### Step 3

For tortilla crisps, preheat oven to 375°F.

### Step 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.

### Step 5

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

[1]: <../ingredients/vegetable-broth.md>