Kabocha Squash and Black Bean Stew
Phase 3 | Serves 6
Prep Time: 20 minutes | Total Time: 40 minutes
2 tablespoons olive oil
1 tablespoon cumin seeds
2 garlic cloves, minced
1 large yellow onion, diced
½ cup diced red bell pepper
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 large kabocha squash (about 5 pounds), seeded and chopped into 1-inch chunks (no need to peel)*
4 cups low-sodium, organic vegetable broth
2 15-ounce cans black beans, drained and rinsed
½ teaspoon sea salt
Freshly ground black pepper
1½ avocados, sliced
3⁄4 cup raw sunflower seeds
- In a large soup pot, heat the olive oil on medium-high heat.
- Add the cumin seeds and cook until fragrant, about 1 minute. Add the garlic, onion, and red bell pepper. Sauté until the onions soften, about 4 minutes.
- Add the oregano, paprika, cinnamon, and cloves. Stir to coat the vegetables. Add the squash and stir to coat it with spices.
- Add the vegetable broth, along with enough water to just cover the squash.
- Bring the soup to a boil; cover and turn the heat to low. Simmer for about 15 minutes or until the squash is tender.
- Add the black beans and heat through. Season the soup with salt, pepper, and additional paprika if desired.
- Spoon the soup into serving bowls. Top each serving with ¼ avocado, sliced, and
2 tablespoons of sunflower seeds.
- *NOTE: If you can’t find kabocha squash, you can substitute peeled butternut squash.