This hearty soup is just what’s needed when the thermometer starts to dip and chilly air starts to blow in. Spicy yet comforting, it provides healthy calories that are vitamin, mineral, and fiber-rich. It’s... delicious and good for your digestive system, too. Eat up!
In a heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 to 8 minutes. Add the garlic, cumin, cayenne, and salt and cook for another 4 minutes.
Add the kabocha, black beans, and 2 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes. Remove half of the soup and puree, then return to the pot and heat through.
Taste for seasoning, then serve with a dollop of plain yogurt and chopped cilantro.
If you can’t find kabocha squash (also known as calabaza) sub in butternut squash instead, but you must peel it and it will take longer to soften. If your mouth is sore, leave out the cayenne and puree the soup.