We have so much squash!! So I decided to try adding it to tortilla soup last night. Tasted delicious!
Tortilla Soup w/ Butternut Squash
1 small onion, chopped
2 garlic cloves, minced
1 T tomato paste
1 tsp cumin
1 tsp chipotle spice blend
4 cups vegetable broth (i like no-chicken broth)
2 T chopped fresh cilantro
1 large tomato, chopped
1 c coarsely broken tortilla chips (big chunks are good!)
1 can black beans, rinsed
1 c butternut squash, peeled and cubed
Toss butternut squash with olive oil and roast at 450 degrees for about 10-15 minutes. Meanwhile heat olive oil in large pot, add onion and garlic and cook till almost tender, stirring often. Stir in tomato paste, cumin, and chipotle spices. Add broth, cilantro, and tomato. Bring to a boil. Reduce heat, cover and simmer about 15 minutes. Add tortilla chips, beans, and squash. Simmer 2-5 minutes. Season with salt and pepper. Serve topped with shredded monterey jack cheese.
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