Squash Pasole Soup

This soup is a favorite any season. It just happens to be vegan but wasn't my intention when I made this recipe. I use what ever I can from the garden. Today I used a giant bag of just picked kale and a butternut squash I still had from last growing season. I also like to use fresh tomatoes if I have them. It is basically a vegetable chili which I love!!

Squash Pasolé Soup

1 T. olive oil                                                                 1 yellow  or red med. onion - chopped

2 stalks celery - diced                                                 4 cloves minced garlic (approx. 4 tsp.) 

1 tsp. dried oregano                                                    1 1/2 T. chili powder

1 can black beans or chickpeas (drained & rinsed)                                                                          4 cups chopped kale or chard

1 tsp. ground cumin                                                   8 cups vegetable broth

1  medium sized butternut squash- peel, deseed, & cube

1 can nibblet corn                                                      1 bunch  chopped fresh cilantro

1 tsp. salt                                                                   1/4 tsp. ground black pepper           

1  28oz. can crushed tomatoes                          Juice of 1 lime

1/4 tsp. crushed red pepper or 1 T. Siracha (optional)

*Heat oil in large soup pot over med/high heat. Add celery, onions and garlic,

sauté for approx. 5 minutes. Add oregano, chili powder, and cumin.

Sauté 30 seconds more.

* Add broth first then squash, kale, corn, black beans, crushed tomatoes,

cilantro, salt, pepper, juice of lime & red pepper (if desired), stir occasionally

and simmer approx. 15minutes more or until squash is cooked through.

* Great to make a day ahead. This soup freezes well.

 ( Shortcuts for soup; bagged kale, frozen cubed squash, frozen chopped onions,

 1 T. dried cilantro)