Black Bean & Butternut Squash Enchilada Soup {Inspired by Yummy Mummy Kitchen}

Wednesday, October 10, 2012

 I didn't realize it until after I had made this soup that it was actually inspired by one of my favorite bloggers and fellow Santa Barbaran, Marina, from Yummy Mummy Kitchen. She posted this Butternut Squash and Black Bean Enchilada recipe the other week that looked and sounded amazing {like everything she makes!}. So thank you, Marina, for putting together such a delicious and beautiful recipe that it stuck with me weeks later, and inspired my own cooking!
 I made this in the crockpot so it was incredibly easy. I love coming home after running around all day and the house smells amazing from dinner already made. The fresh cilantro, red onions, melted cheese and warm tortillas all went perfectly in this soup. I added shredded rotisserie chicken in ours, but feel free to keep it vegetarian and add in more beans or vegetables in its place.
Black Bean & Butternut Squash Enchilada Soup {Inspired by Yummy Mummy Kitchen}
{serves 6-8, or 2 with leftovers for days!}

2 Bell Peppers, Chopped
1 Butternut Squash, Diced {or 2 if you keep this vegetarian}
1 Yellow Onion, Chopped
4 cloves of Garlic, minced
EVOO
1-3 Teaspoons Hot Sauce {Depending on how much kick you want!}
1 (15oz) Can of Black Beans, Rinsed + Drained
1 (15oz) Can of Cannellini Beans, Rinsed + Drained
1 (15oz) Can of Diced Tomatoes with Green Chilies
4 Cups of Vegetable or Chicken Broth 
1/2 - 1 Cup Red Wine
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Cumin
 Fresh Cilantro
Avocado
1 Red Onion
Freshly Grated Sharp Cheddar Cheese
Corn Tortillas, Warmed
Shredded Cooked Chicken {I used a Rotisserie}

Drizzle in enough EVOO to cover the bottom of the crockpot. Throw in the garlic, onions, peppers, and butternut squash first. Add in the remaining ingredients but reserve the cilantro, red onion, avo, cheddar and corn tortillas for toppings later. Turn the crockpot on medium and cook for 6-8 hours... or longer if you can spare the time! I used around 3 teaspoons of hot sauce in ours and it definitely had a kick. You may want to taste yours while you add that in to get it to the heat level you like best.

Add in shredded rotisserie chicken about an hour before serving, if you choose to use meat. Add the diced red onion, cilantro, sliced avocado and cheddar on top of your soup, and serve with warmed tortillas. We loved this. Enjoy!

16 comments:

  1. This looks great and I have to tell you that we made your Minestrone last week, freezed half and then had another easy dinner tonight. Thanks for the recipe!

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  2. Yay!! Thanks for letting me know, Kate. Hope you liked it! (:

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  3. Wow, this looks so delicious and perfect for fall! I've been looking for some good crockpot recipes that I can throw together in the morning before work, too. Thanks for posting!

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  4. It looks amazing! -Heidi http://fabricandfrosting.blogspot.com/

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  5. I have two butternut squash sitting on my counter that I'm definitely going to use to make this!

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  6. This looks so delicious! And I"m in love with that turquoise dish! Thank you so much for the shout-out that was so sweet :) xo

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  7. you are superwoman! i know cam agrees (:

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  8. Hello there!
    I'm definetely a new follower, great recipes and beautiful pictures. And I'm all about that ;)

    xoxo
    Camila.

    http://camilagcarneiro.blogspot.com.br/

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  9. Crockpot meals are my fav. You throw everything in and then it magically turns into dinner hours later :)

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  10. Simply gorgeous! I love celebrating Autumn through food =)

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  11. Wow this looks so so delicious! You make everything looks so beautiful! xo

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  12. this dish looks amazing and I just love butternut squash - will definitely be giving this a go.

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  13. not only does this soup sound amazing but your captures of the beautiful colors of contrasting green and oranges is beautiful.

    http://bywayofney.blogspot.com/

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  14. When is your cookbook coming out Amanda?

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  15. I just bought a butternut squash yesterday so I am for sure going to make this for dinner this week!

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