Smoky Black Bean Soup

Ingredienti

1 1/2 tbsp olive oil

1 onion, chopped

Kosher salt

1/2 medium butternut squash (about 12 oz), peeled and cut into ¾-in. pieces

1 medium poblano pepper, cut into ¼-in. pieces

2 cloves garlic, pressed

1 1/4 tsp ground cumin

1 canned chipotle in adobo, finely chopped, plus 1 tbsp adobo

3 cups broth

1 14-oz can diced fire-roasted tomatoes

1/2 cup quinoa, rinsed

1 15-oz can black beans, rinsed

1/3 cup cilantro, chopped, plus leaves for sprinkling

1/3 cup roasted pepitas (optional)

Istruzioni

Heat oil in Dutch oven on medium. Add onion and ½ tsp salt and cook, covered, stirring occasionally, 6 min.

Add squash and poblano and cook, stirring occasionally, 4 min. Stir in garlic and cumin and cook 1 min.

Stir in chipotle and adobo, then broth, and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat and simmer gently, covered, until quinoa is tender, 12 to 14 min.

Stir beans into soup and cook until heated through, about 3 min. Stir in cilantro and serve topped with pepitas and additional cilantro if desired

Note

If you want to kill the heat but keep the smoke, add 1 tbsp liquid smoke instead of the chipotle peppers in adobo