Could you make more of it? Certainly, cook on.
But if you’re in a hurry for a fast, healthy meal when it’s cold outside and you’ve got nothing ready, this is for you. Garnish it as you see fit and be happy in your tummy tonight. By the way, this makes a small batch. Make it twice if you need more!
Above: Meet Rosie! She sort of jumped in the car and came home with us from Pueblo last night. (Not really:) 13-week old Labradoodle, she slept throughout the night without crying. Of course she did steal Tucker’s bed — right next to our bed — to do it. About 1 am, he snuck into it with her. Otherwise Tuck’s nose is just a tish out of joint. Watch for Rosie’s upcoming adventures. P.S. Rosie is her litter name. We might rename her. Ideas for names for a very black, wiry-haired dog with a beautiful temperament and tons of patience for a pup would be entertained! Leave in comments or on my fb page.
BUTTERNUT SQUASH-BLACK BEAN SOUP IN THE MICROWAVE in 15 minutes
If you have a food processor, pulse the carrots, celery, onion, garlic, and spices in the bowl fitted with the steel blade until finely minced. You could easily sub pumpkin for the butternut squash or cooked brown rice for the beans if that’s more appealing.
Makes 5-6 1-cup servings or 2 2 1/2-cup servings
- 2 tablespoons olive oil (needn’t be extra virgin)
- 3 each carrots and celery stalks, minced
- 1 small onion, minced
- 1 garlic clove, minced
- 1/4 teaspoon each: ground cumin, crushed red pepper and freshly ground black pepper
- 1/2 teaspoon each: grated ginger and kosher salt
- 15-ounce can cooked, mashed butternut squash or a 12-ounce box of frozen mashed Winter Squash, or 2 cups pureed butternut squash
- 2 cups chicken or vegetable broth
- 1 or 2 15-ounce can drained black beans or 2 -3 cups homemade black beans
- Sour cream, Greek yogurt, or a drizzle of cream for garnish, optional
In an 8-cup glass measuring cup or similarly-sized microwave-safe bowl, stir together the olive oil and minced carrots, celery, onion and garlic with the ginger, cumin, peppers, and salt. Cover* and microwave on full power for 2 minutes. Uncover, stir, and cook another minute or two until nearly tender.
Stir the squash and broth into the cooked vegetables and spices and mix well. Cover again and microwave on high 5 minutes.
Uncover carefully and stir in the black beans. (If you’d like, purée it before adding the beans using an immersion blender in the bowl or carefully in batches in the regular blender. Hold blender top down with a towel.) Cover a last time and microwave on high 2 minutes. Taste and adjust seasonings to taste.** Serve hot with a drizzle of sour cream, yogurt, cream, or crushed tortilla chips for garnish, if desired.
*Plastic wrap works, but so will a microwave-safe dinner plate if it will fit in your microwave. Some of the newer 8-cup Pyrex glass measuring cups have their own lids.
**A little more ginger gives it quite the zing you might love. If you’re a zinger, that is.
I often sign my books, very truthfully:
Cook soup all year long for health, wealth, and happiness…
Sing a new song; love a new puppy,