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Home » Beans + Lentils + Legumes » Vegetarian Butternut Squash Black Bean Soup

Vegetarian Butternut Squash Black Bean Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 26, 2018
4.73 from 51 votes


Last Updated June 18, 2019 | 7 Comments

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824 shares
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Butternut Squash Black Bean Soup. Delicious, healthy, and creamy, this comforting butternut squash and black bean soup is everything you need to keep warm through the cold winter months. Made with roasted butternut squash, black beans, and flavorful taco seasoning, one bowl is never enough!

Three bowls filled with Vegetarian Butternut Squash Black Bean Soup

I think I’m addicted to cookies.

Ok, ok. I know. You’re probably wondering what this possibly has to do with Butternut Squash Black Bean Soup. But, there’s a story here. Don’t worry, it’s short.

So you know how I talk all the time about my obsession with cookies? Well, I haven’t had any cookies in two days. TWO DAYS!  Now I plan to bake sugar cookies, thumbprint cookies, cake mix cookies, and a slow cooker dump cake.

This week.

Rather than stop by TJs after picking up O from school today to get things like vegetables or… dinner… I went to Walmart and purchased sprinkles and various other essentials to start my own bakery. Octavian is thrilled because I guess we’re having cookies for dinner (kidding! kinda), but my husband? not so much.

Whatever. 2 against 1. We win!

Anyway, I may have a sweet tooth that won’t be tamed (that would be boring anyway), but I am pretty good about eating healthy the rest of the time…

Ok, 75% of the time. Pizza and fresh buttered bread is my bff for a solid week out of each month. It’s completely out of my hands.

Anyway, who really needs delicious tasting naughty food when you can have delicious tasting healthy food?

…uuuh, don’t answer that 😉

Healthy (delicious!) food like this Vegetarian Butternut Squash Black Bean Soup.

bowl of Vegetarian Butternut Squash Black Bean Soup garnished with roasted butternut squash, cilantro, tortilla chips, and sour cream

Ingredients in this Butternut Squash Black Bean Soup

  • butternut squash
  • olive oil
  • onion
  • shallots
  • carrots
  • celery
  • garlic
  • taco seasoning
  • cayenne powder
  • vegetable broth
  • black beans
  • cilantro

Creamy, full of veggies and seriously comforting on a cold chilly night.

You can use pumpkin or butternut squash, but unless I’m baking I typically cook with butternut squash. Bonus- the black beans pack a surprise protein punch which helps keep you feeling full a little longer.

This soup is super easy to prepare and makes a great addition to any party, potluck or as the main course on a busy weeknight.

Overhead view of black bean and butternut squash soup

And let’s not forget the toppings! You can really go crazy with the toppings on this soup.

  • sour cream
  • tortilla chips (highly recommended)
  • extra roasted butternut squash
  • fresh cilantro or green onions
  • pumpkin seeds

Bowl filled with bean and squash soup

DON’T FORGET TO PIN THIS VEGETARIAN BUTTERNUT SQUASH BLACK BEAN SOUP AND SAVE IT FOR LATER. EASY AND HEALTHY, THIS SOUP IS A MUCH LOVED DINNER TIME FAVORITE.

For more soup recipes check out,

  • Miso Coconut Butternut Squash Soup
  • Easy Vegetarian Minestrone Soup
  • Turmeric Broth Soup with Wild Rice and Vegetables
  • Healthy Buffalo Chicken Soup
  • Healthy Roasted Broccoli Carrot Soup
  • Bok Choy Soup

For more butternut squash recipes check out,

  • How to Roast Butternut Squash
  • Spiced Butternut Squash Chia Pudding
  • Easy 5 Ingredient Herb Roasted Butternut Squash with Pine Nuts
  • Butternut Squash, Zucchini, and Spinach Lasagna
  • Sweet Potato, Banana and Butternut Squash Muffins
  • Butternut Squash Soup with Bacon and Pomegranates

Hand taking a dish holding a bowl filled with Vegetarian Butternut Squash Black Bean Soup

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A bowl of butternut squash black bean soup

Butternut Squash Black Bean Soup

4.73 from 51 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American, Mexican
Servings 6 servings
Calories 358 kcal

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
Prevent your screen from going dark

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.

Nutritional Information

Calories: 358kcal | Carbohydrates: 63g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1117mg | Potassium: 1505mg | Fiber: 15g | Sugar: 11g | Vitamin A: 33970IU | Vitamin C: 59.6mg | Calcium: 162mg | Iron: 2.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword black bean soup recipe, butternut squash soup, Vegetarian Soup
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

824 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Andryea says

    July 18, 2022 at 8:26 am

    I’m confused by the amount of butternut squash used in your recipe. Step 6 directs us to add one half of the squash along with the drained beans to the pot before it all gets pureed. I’m wondering what do we do with the other half of the roasted squash? Did I miss something?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 18, 2022 at 9:45 am

      The other half is used in step 8 🙂 :

      ”
      Garnish soup with sour cream, fresh cilantro, green onion, pumpkin seeds, additionally roasted butternut squash, and crushed tortilla chips, if desired.
      “

      Reply
  2. Tonii says

    March 2, 2022 at 6:08 pm

    Why is the sodium count so high in this recipe?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 2, 2022 at 6:54 pm

      Most vegetable broth is packed with salt. To drastically reduce the sodium, use low sodium or salt-free vegetable broth 🙂

      Reply
  3. Lois says

    January 21, 2022 at 11:21 am

    5 stars
    Delicious soup! I made this soup for lunch today and used butternut squash and black beans grown by my husband. I adjusted the spices a bit as neither of us like anything too spicy, and I added spinach instead of cilantro. The crushed tortilla chips made a perfect topping.

    Reply
  4. marigael says

    June 25, 2021 at 7:41 am

    It would be so much more helpful when giving measurements of 2 butternut squash to state either a volume, as in 2 cups, or a weight, 12 ozs. Just telling me 2 butternut squash really isn’t very helpful.
    Good recipe, otherwise.

    Reply
  5. Kelly | Foodtasia says

    September 27, 2018 at 7:46 pm

    I could do cookies for dinner! The soup looks delicious! Beautiful lighting in the pictures 🙂

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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