Pinto Bean & Winter Squash Soup with Aged Cheddar Cheese & Crispy Tortilla Strips

Pinto Bean & Winter Squash Soup

with Aged Cheddar Cheese & Crispy Tortilla Strips

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

This hearty soup is full of delicious Southwestern flavors. Pinto beans, seasonal veggies (like butternut squash and Lacinato kale) and warming spices­ meld perfectly in a flavorful, tomato-based broth. We’re also piling on the toppings, including crispy tortilla strips, aged cheddar cheese, creamy avocado and sour cream. All together, it’s a comforting, wholesome way to brighten up a winter night.

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Pinto Bean & Winter Squash Soup with Aged Cheddar Cheese & Crispy Tortilla Strips
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into ½-inch-wide strips. Cut off and discard both ends of the squash; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then scoop out and discard the pulp and seeds. Medium dice the squash. Peel and small dice the onion. Drain and rinse the beans. Remove and discard the kale stems; roughly chop the leaves. Quarter the lime. Grate the cheese. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning.

Toast the tortilla strips:
2 Toast the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Start the soup:
3 Start the soup:

While the tortilla strips toast, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and slightly tender. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Add the tomato paste & spices:
4 Add the tomato paste & spices:

Add the tomato paste to the pot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Finish the soup:
5 Finish the soup:

Add the beans, kale and 5 cups of water to the pot; heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is thickened and slightly reduced in volume. Turn off the heat. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished soup between 4 bowls. Top with the toasted tortilla strips, cheese, avocado and sour cream. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into ½-inch-wide strips. Cut off and discard both ends of the squash; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then scoop out and discard the pulp and seeds. Medium dice the squash. Peel and small dice the onion. Drain and rinse the beans. Remove and discard the kale stems; roughly chop the leaves. Quarter the lime. Grate the cheese. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning.

2 Toast the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Toast the tortilla strips:
Start the soup:
3 Start the soup:

While the tortilla strips toast, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and slightly tender. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Add the tomato paste & spices:

Add the tomato paste to the pot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the tomato paste & spices:
5 Finish the soup:

Add the beans, kale and 5 cups of water to the pot; heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is thickened and slightly reduced in volume. Turn off the heat. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

6 Serve your dish:

Divide the finished soup between 4 bowls. Top with the toasted tortilla strips, cheese, avocado and sour cream. Enjoy!

Serve your dish: