Print Recipe
4.84 from 6 votes

Butternut Squash Black Bean Soup

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 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American, Mexican
Keyword: black bean soup recipe, butternut squash soup, Vegetarian Soup
Servings: 6 servings
Calories: 358kcal
Author: Jessica Randhawa

Ingredients

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

For Topping:

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

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

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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.