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CathyZ from Kauai

Michael, I made the Butternut Squash and Black Bean Soup

Veteran Member
3845 posts
Joined: Dec 10, 2005


Posted to Thread #29344 at 4:26 pm on Jan 8, 2017

It was very good. I had a whole squash and cut it in half and roasted it that way instead of peeling and cubing. There was plenty of lovely brown roasted surface. Then I scooped out the flesh, dumped into sautéed onions, celery and garlic along with ALL the broth then used my immersion blender. Then I put the beans, corn, chopped peppers and cilantro in and simmered. I don't think these "shortcuts" changed the final product and it made it less "fussy" to make. I had some raw chicken to use up and I cut it up and added it to the simmering soup. We liked the addition a lot.

Good recipe. Thank you for posting.

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