CHUNKY SQUASH AND BLACK BEAN SOUP

By joanmarie

Ingredients

• 12 sprigs fresh cilantro
• 1 large onion, chopped (1 1/2 cups)
• 1 poblano chile, seeded, deveined, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 3 cups cubed (1/2 inch) butternut squash (1 1/2 lb.)
• 1 (15-oz.) can black beans, drained, rinsed
• 1 cup canned diced tomato
• 1/4 cup quinoa, rinsed
• 1 (32-oz.) carton lower-sodium chicken or vegetable broth
• 3/4 cup frozen corn kernels
• TOPPINGS
• 3/4 cup shredded pepper Jack cheese
• 1 avocado, diced
• 6 lime wedges
• Hot sauce to taste

Preparation

Step 1

1. Separate cilantro stems and leaves. Using kitchen twine, tie stems into a bundle. Coarsely chop leaves; reserve for garnish. Cover and refrigerate.
2. Combine onion, chile, garlic, cumin, oil and salt in medium microwave-safe bowl. Microwave on high 3 to 4 minutes or until onion and chile are softened, stirring once. Transfer to 5- to 6-quart slow cooker. Add squash, beans, tomato, quinoa and cilantro stems; pour in broth.
3. Cook, covered, on high 4 to 5 hours or on low 6 to 8 hours, or until squash and quinoa are tender. Meanwhile, cook corn according to package directions; drain and add to slow cooker 5 minutes before serving. Remove and discard cilantro stems. Garnish each serving with cheese, avocado and reserved cilantro leaves. Serve with lime wedges and hot sauce.

6 (1 1/2-cup) servings
PER SERVING: 270 calories, 10.5 g total fat (3.5 g saturated fat), 12.5 g protein, 35.5 g carbohydrate, 15 mg cholesterol, 820 mg sodium, 10.5 g fiber