Black Bean, Butternut Squash, and Chorizo Soup

This recipe has been sitting on my Pinterest board for a while now, and the butternut squash and dried black beans have been on my counter for almost as many days. The original recipes comes by way of Sprouted Kitchen and did not include chorizo. Of course, the original recipe was much healthier! But chorizo makes everything better, and since I had some left over after I made Eric’s birthday chorizo mac and cheese, this Mexican-inspired soup seemed a perfect fit.

I had to adjust some quantities, so the recipe below is written as I made it.

Black Bean, Butternut Squash, and Chorizo Soup

adapted from Sprouted Kitchen

1 medium onion, chopped
4 cloves garlic, chopped
1/2 head of cabbage, chopped (about two cups)
3 cups cubed butternut squash
4 cups chicken broth
2 teaspoons cumin
1 teaspoon cocoa powder
1 chipotle pepper in adobo, plus a little adobo sauce
3 cups cooked, black beans, plus extra liquid from black beans
1 pound chorizo, cooked

salt to taste

cilantro, for garnish
fried corn tortilla “crumbs” or strips, for garnish
pickled onions, for garnish

Sauté the onions in garlic in oil for about 5 minutes, until onions are translucent. Then add the squash, cabbage, cumin, and cocoa powder. Stir around for a minute, then add the broth. Bring to a boil, then reduce to a simmer and let cook for about 20 minutes, until the vegetables are tender.

In the meantime, cook the chorizo in a separate pan. Finely chop the chipotle and add it, with some juice, to the chorizo and stir around.

When the veggies are tender and cooked, add the black beans and chorizo. To make tortilla chip crumbs, I put some day-old corn tortillas in the food processor, then fried them in oil in a pan. I also happened to have some pickled red onions on hand – to make those, soak finely sliced red onions in lime juice for an hour or more. They make for a really pretty topping, and the acidity is a nice touch. Alternatively, squeeze a bit of lime juice over the soup before serving.

Raw Radish Salad

This little salad is something I have been making lately. It’s simple, which makes it nice when I’m packing a lunch in the morning. The combo of really good extra virgin olive oil and some sea salt makes the humble little radish taste like something you have never known before. Who knew?!

I also just noticed that I accidentally deleted a bunch of my pictures from Flickr, which makes for a bunch of broken links on this blog. Bummer. Not sure when I will get around to fixing that with my busy schedule these days. Might just have to wait until Spring Break!

Raw Radish Salad

radishes, however many you want, thinly sliced
drizzle of really good evoo
sea salt
fresh cracked pepper

Do you really need me to spell it out for you now? Mix it all together and serve!