- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Serving Size4
- Course
- Main Course
Ingredients
- 2 T. extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 lb butternut squash, peeled, seeded and cubed
- 1 red bell pepper, seeded, and chopped
- 2 cloves garlic put through a press
- 1 jalapeño, seeded and finely chopped
- 1 t. ground cumin
- 1 t. dried oregano
- 2 t. chili powder
- 1 lb. ground beef or alternative
- 4 c. chicken, beef or vegetable stock
- 1 28oz can chopped tomatoes
- 1-3 c. your favorite cooked beans (black, kidney, lentils)
- fresh cilantro and avocado for garnish
Cooking Instructions
1. In a large soup pot, heat oil over medium heat and sauté onion and red peppers until onions are translucent.
2. Add ground beef and cook, breaking it apart until no longer pink. Add butternut squash, garlic, jalapeño and spices and sauté for one minute.
3. Add stock and tomatoes and simmer until squash has softened. Add beans and simmer an additional 5 minutes. Season to taste with salt and pepper and garnish with fresh cilantro and avocado.
