Black Bean Butternut Squash Soup

I love black beans and butternut squash so why not put them together and make a hearty chili.  This is super easy and tasty!

Butternut squash is a food with powerful anti-oxidant and anti-inflammatory properties. During the winter months these properties make it a superfood.

Black Bean are no sloush either! They are high in antioxidant qualities and anti inflammatory properties that are both important for immune function!

• 2 teaspoons of olive oil
• 1 yellow onion diced
• 1 celery stalk diced
• 1 teaspoon of Sea salt
• freshly grated nutmeg
• 1½ teaspoon chili powder
• 1 teaspoon cumin
• Pinch of red pepper flakes
• 6 cups of Vegetable stock
• 6 garlic cloves chopped
• 4 cups of butternut squash chopped into pieces (many stores have pre-cut squash making it even easier)
• 2 ( 15oz) can of black bean
• ½ lime squeezed

1. Heat oil and add onion, celery and a pinch of salt.
2. Cook for 3 minutes add nutmeg,chili powder, cumin, red pepper flakes.
3. Cook until onions are translucent and the spices start to stick to the pot.
4. Add ½ cup of vegetable broth to de-glaze the pan.
5. Add garlic, butternut squash and rest of the vegetable broth.
6. Cover and cook at a rolling boil for 15-20 minutes until soft.
7. Add beans and a pinch of salt and cook for another 5 minutes.
8. Squeeze with lime and serve.