Aztec Black Bean Squash Soup
Ingredients
- 2 cups Cherokee Trail of Tears Black Beans, dried (or 4 cups canned)
- 2 pounds delicata squash, peeled, seeded and diced (substitute any winter squash)
- 1 cup fresh cilantro, chopped (Culantro can be used, for a stronger more New World flavor)
- 1 cup crema (substitute sour cream)
- 1 cup Oaxaca cheese, cut into small cubes
- 1/2 cup sunflower seed oil (I recommend Stony Brook Whole Hearted Foods oil, made in NY)
- 2 limes, juiced
- 6 dried ancho chiles (4,000–9,000 SHU)
- 6 cloves of garlic, crushed
- 1 tablespoon salt
- 1 tablespoon black pepper (fresh coarse ground)
- 1 teaspoon epazote, dried
Instructions
Aztec Black Bean & Squash Soup serves 12 original recipe by ediblewesternny.ediblecommunities.com.
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