Butternut Squash Black Bean Soup Recipe

A bowl of butternut squash black bean soup

4.83 from 57 votes

Butternut Squash Black Bean Soup Recipe

Butternut Squash Black Bean Soup. Delicious, healthy, and creamy (minus the cream), this comforting butternut squash and black bean soup is everything you need to keep warm through the cold winter months.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American, Mexican

Keyword: black bean soup recipe, butternut squash soup, Vegetarian Soup

Servings: servings

Author: Jessica Randhawa

Ingredients

2 butternut squash peeled, seeded and chopped into cubes
3 tablespoon olive oil divided
1 large yellow onion roughly chopped
4 shallots chopped
4 carrots chopped
4 stalks celery chopped
5 cloves garlic chopped
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon taco seasoning
0.5 teaspoon cayenne powder
4 cups vegetable broth
2 cups water more if needed
2 (15 ounce) cans black beans drained
¼ cup fresh cilantro chopped

For Topping:

sour cream
fresh cilantro
chopped green onion
pumpkin seeds
Crushed tortilla chips

US Customary - Metric

Instructions

Roast the butternut squash- Preheat oven to 375 degrees F and line two large baking sheets with parchment paper.
Using a large, sturdy knife to cut ends from the butternut squash and slice the skin using a vegetable peeler or paring knife. Cut the squash in half lengthwise. Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).
Cut the squash into cubes and toss with olive oil, salt, and pepper. Transfer to the prepared baking sheets and bake for approximately 25 minutes, or until cooked to desired doneness.
As the butternut squash is cooking, heat the remaining olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and shallots and mix well to combine. Sauté for 3-4 minutes, stirring frequently. Add the chopped carrots and celery and stir to combine. Cook, stirring frequently, for an additional 5 minutes.
Stir in the garlic, salt, pepper, taco seasoning, and cayenne. Mix well and cook for one minute before adding the vegetable broth and water. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for approximately 10 minutes.
Drain and rinse two (15-ounce) cans of black beans. Add the drain black beans and half of the butternut squash to the pot. Cover and cook for an additional 5 minutes.
Working in batches, puree the soup, only filling the bowl of your blender half way to prevent accidents. Once the entire pot of soup has been completely pureed into a smooth and creamy soup, season to taste (it will probably need more salt). If soup is too thick, add additional water or broth until desired consistency is reached.
Garnish soup with sour cream, fresh cilantro, green onion, pumpkin seeds, additionally roasted butternut squash, and crushed tortilla chips, if desired.

Nutrition