- 3 tbsp Canola oil
- 1 onion, peeled and medium diced
- 2 cloves garlic, peeled and minced
- 1 celery stalk, medium diced
- 4 sprigs fresh thyme leaves
- 1 bay leaf
- 1 vanilla bean
- 4 c Cooked black beans
- 2 acorn squash, peeled, diced and seeded
- 2 qt Vegetable stock, or as needed
- ½ c Crème fraiche
- ¼ c Agave nectar
In a heavy-bottomed pot over low heat, add the oil. When the oil is hot, add the onion, garlic, celery, thyme, bay leaf and vanilla bean. Sweat until the vegetables are soft.
Next, add the black beans, acorn squash and enough vegetable stock to cover the ingredients. Increase heat to high and bring to a boil. Allow to boil for 5 minutes, then reduce heat to medium and simmer until acorn squash is fork tender. Note: You may need to add more liquid (stock); the beans and squash should be 50% of the amount of stock in the pot.
Adjust the seasoning, if necessary, and remove from heat. Garnish each bowl with 1 tsp crème fraiche and 1 tsp agave nectar just before serving. This soup can be refrigerated for three to four days or frozen for four to six months.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.