This soup is full of flavor and sure to become a family favorite. The best part is that you will be getting a full serving of vegetables from the butternut squash that is pureed into this soup. You can also customize the flavor by adding your favorite toppings such as salsa, pico de gallo, avocado or crushed tortilla chips.
8 cups chicken or vegetable broth
1 (3.5 oz.) can diced green chilies
1 large onion, chopped
4 medium potatoes, washed, peeled and chopped.
1 red bell pepper, cut into chunks
3-4 cups butternut squash, cubed (about 1 medium squash)
3 cloves garlic, chopped
1 tsp. salt
1 ½ tsp. cumin
2 cans great northern beans, rinsed and drained
2 cans black bean, rinsed and drained
2 Tbs. taco seasoning
1 (8 oz. can) tomato sauce
1 cup sour cream (organic and hormone free)
In a large pot add the broth, green chilies, onion, potatoes, bell pepper, butternut squash, garlic, salt, and cumin. Bring to a boil then turn the heat down to low and simmer, covered, until vegetables are tender. (about 20 minutes)
Puree the vegetables and liquid in batches, then return to the pot.
Add the beans, taco seasoning and tomato sauce. Cook until heated through.
Stir in the sour cream until evenly combined. Enjoy!
You can easily make this recipe dairy free by omitting the sour cream or by making cashew sour cream. To make cashew sour cream blend 1 cup raw cashews (that have been boiled for 10 minutes), ⅜ cup fresh lemon juice, 1 tsp nutritional yeast, ¼ tsp sea salt and ½ cup water. Put in the fridge for about an hour to thicken up.
You can also add shredded chicken to this recipe and omit 2 cans of beans. If you add chicken be sure to use organic chicken that has not been treated with hormones.
If you want a simple pico de gallo recipe for your soup topping, check out this recipe here.
If you use tortilla chips for a topping, make sure they are made with Non-GMO corn.