This soup is a smokey twist on a fall classic with just the right amount of kick to warm you up on these colder days. Pureeing the soup with white beans adds creaminess and lots of fiber to take this dish from appetizer to full meal, especially when topped with brown rice and avocado. This is seriously one of the tastiest meals I’ve had in a long time; do yourself a favor and give it a try!
Makes approximately 6-8 servings
For the soup
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1 large butternut squash, peeled, seeded, and cut into chunks*
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1 red bell pepper, diced
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1 medium onion, diced
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2 cloves garlic, minced
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2 chipotle peppers in adobo sauce, diced (canned)
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2 tablespoons adobo sauce, from the can
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2 tablespoons apple cider vinegar
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1 (14 oz) can great northern beans, with liquid
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3-4 cups water**
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2 tablespoons cumin
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2 tablespoons smoked paprika
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1 teaspoon turmeric
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1/2 teaspoon liquid smoke
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1/4 cup lime or lemon juice, freshly squeezed
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1-2 tablespoons agave nectar (or maple syrup)
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Salt and pepper, to taste
To serve
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1-2 large tomatoes, diced
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1-2 avocados, diced
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8 green onions, diced
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4 cups cooked brown rice
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Hot sauce of choice
Preheat oven to 400 degrees and spread butternut squash chunks on baking sheet lined with parchment paper. Bake for 15-20 minutes on each side, or until squash is soft (or use alternative method below for cooking squash). While squash is baking, saute onion, bell pepper, garlic, chipotle peppers, and adobo sauce in a large sauce pot in 1/2 cup water over medium heat, until peppers and onions are soft, about 7-10 minutes. Add additional water as necessary to avoid vegetables sticking to the bottom of the pan. When the squash has finished cooking, add to the pot along with beans and liquid, water, spices, and liquid smoke. Bring to a boil and reduce heat to low. Puree soup using an immersion blender until smooth, adding additional water (or plant-based milk) as necessary to achieve desired consistency. Season to taste with lemon/lime juice, agave, and salt and pepper. Taste and adjust seasonings as necessary. Serve immediately topped with a scoop of brown rice, and a small handful each of tomato, avocado, and green onion. Add a dash of your favorite hot sauce and enjoy!
*If you use an electric pressure cooker (like Instant Pot) you can steam the butternut squash and leave the peel on; it becomes very tender when steamed. Use steam setting for 8 minutes with natural release.
**For a creamier variety, replace 1 cup milk with the plant-based milk of your choice or canned coconut milk.
Vegan Revival 