Butternut Squash and Black Bean Soup

Last winter, we received a CSA from Delvin Farms and were blessed with heaping amounts of butternut squash, sweet potatoes, and cabbage. As I’m sure those who are around me often know, we don’t really love cabbage. The CSA might have something to do with this. I mean, really, what can two people make to consume 3 heads of cabbage in 1-2 weeks. It is quite the task!

In a desperate internet search over the winter, we stumbled across this blog and recipe. Recipe here: http://www.sproutedkitchen.com/home/2012/1/25/black-bean-butternut-soup.html

Perfect way to use at least half a head of cabbage and butternut squash (or sweet potatoes). We did not use the cocoa powder, nor did we make the cheese crisps. You can see that we did top with avocado and cilantro.

This soup was rockin’ and definitely worth trying! We will be making this very soon as fall veggies are already plentiful (we have 3 butternut squash in our fridge right now) and cabbage is surely coming soon.

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