This soup doesn’t need much of an intro from me — it’s crazy easy to make (and quick), and sooo delicious.  It’s smoky, a little spicy, and it will use up an entire butternut squash (which, if you get a CSA box like I do, you probably have like 1,000 of those laying around right now).

Seriously, just take my word on this one and make this soup.

But maybe plan a little bit better than I did and have some ripe avocados on hand…

Vegetarian Tortilla Soup with Black Beans and Butternut Squash

serves 3-4

• 1 small to medium butternut squash, peeled, seeded and diced (about 3 cups)
• 1/2 head of green cabbage, shredded (about 2 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable stock
• 1 can black beans, drained and rinsed
• 1 1/2 tsp cumin
• 1 tsp cocoa powder
• 1/8 tsp (a pinch, really) cayenne pepper
• 1/2 tsp chili powder
• salt and pepper
• olive oil
• corn tortillas (about 10)

Toppings (all are optional, but they all make this soup especially delicious):

• crispy tortilla strips
• minced cilantro
• crumbled goat cheese (cotija cheese would also work well)
• greek yogurt or sour cream
• diced avocado
• hot sauce (if you’re a spice fiend)

1. Place a heavy bottomed soup pot over medium-high heat.  Add some olive oil and saute the onion and garlic until just softened and very fragrant.  Add squash, cabbage and vegetable stock (salt and pepper as you go).  Bring to a boil, then lower to a simmer and simmer, covered, for 15-20 minutes, until vegetables are cooked through and tender.
2. Add black beans and spices, then pass a hand blender through the mix to thicken the broth (the soup should still be very chunky, you’re just looking to break it up a bit to thicken things — a couple passes should do it).  Return to heat and simmer for another 10 minutes, stirring occasionally so the bottom does not burn.
3. Check for seasoning (add lots of black pepper to this!), then serve with any or all toppings.

Crispy Tortilla Strips

1. Preheat oven to 375°.
2. Stack tortillas (I used half a pack — about 10 tortillas) and slice into quarters, then into strips.  Toss strips with olive oil, plenty of salt, and a bit of pepper.  Arrange in a single layer on a baking sheet.
3. Bake about 15 minutes (check these every couple minutes after 10 minutes — cooking time will vary based on your oven), until just browned and very crispy.