Spicy black beans mix with sweet butternut squash in this delicious soup that combines two of the best fall soups into one. Secretly healthy and super simple to make this soup will quickly become a new favorite!
Tuesday September 21, 2021
(5 stars from 6 reviews)
Black Beans Butternut Squash Chili Powder Cumin Garlic Olive Oil Onion Pepper Salt Vegetable Broth
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This soup is thick - it's sort-of creamy, and its sweet and spicy. I love the sweetness of the squash mixing with spiced black beans in this soup. My husband, however, preferred to add a bit more salt to his soup to cut the sweetness a bit further. He doesn't like butternut squash though so the fact that he was even enjoying it was a massive win in this house! Topping it with some avocado chunks and sour cream gave it the perfect creamy touch as well.
The ingredients are simple, healthy, and also happen to be completely vegan friendy!
Its really very simple to make this soup!
step one: roast the squash until fork tender, then allow to cool before removing skin
step two: fry onion and garlic in the bottom of a large sauce pan, then add spices, broth, squash and beans (reserive some beans to stir in after) and allow to simmer
step three: blend soup with an immersion blender until desired consistency is reached (or use a blender, food processor etc.)
step four: add remaining beans, and any remaining vegetable stock you want to acheive deisred consistency, then serve warm with your favorite toppings
Yes, this is absolutely a great use for leftover squash - you will want about four cups of squash. If you don't have enough you can still make it but just be careful with how much broth you use so that you don't make it too think
If you dont have a food processor you can allow the soup to cool a bit and then use a blender or food processor. I prefer immersion blender because it is so much simpler to clean up.
Preheat oven to 450 F, line a baking sheet with tin foil and set aside
Arrange the squash slices on the baking sheet, drizzle with half the oil and sprinkle half the salt and pepper overtop
roast the squash in the preheated oven for about 20 minutes, or until tender. Allow to cool slightly before removing skin
Once squash is finished roasting, heat remaining oil over medium heat in a large pan, then add the onion and garlic and saute until soft, about 3-4 minutes, then add two cups of broth, 3/4 of the black beans, and all of the butternut squash along with the chili powder, cumin and remaining salt and pepper, and allow to simmer for 10 minutes
using an immersion blender, blend the soup until desired consistency is reached
add the remaining black beans, and thin the soup with additional vegetable broth if desired, heat through and serve warm with your favorite toppings
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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