Description
A warm, hearty soup that combines the natural sweetness of roasted butternut squash with protein-packed black beans, aromatic vegetables, and a blend of international spices. Perfect for chilly evenings, this comforting bowl delivers a balanced mix of textures and flavors with a subtle kick and vibrant garnishes.
Ingredients
Units
Scale
- 1 medium Butternut squash (Peeled, seeded, and cubed (~4 cups))
- tbsp Olive oil (For sautéing vegetables)
- medium Yellow onion (Diced)
- 3 cloves Garlic (Minced)
- 2 medium Carrots (Peeled and diced)
- 2 stalks Celery (Diced)
- can Black beans (15 oz, drained and rinsed)
- 4 cups Vegetable broth (Preferably low sodium)
- tsp Ground cumin
- tsp Smoked paprika
- 1/2 tsp Ground coriander
- can Diced tomatoes (14.5 oz, with juices (optional))
- leaf Bay leaf (Optional)
- 1-2 tbsp Lime juice (Optional, adjust to taste)
- Pinch Red pepper flakes (Optional, for a slight kick)
- To taste Salt and pepper
- A few Fresh cilantro (For garnish)
Instructions
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
Add Butternut Squash and Spices:
- Stir in the cubed butternut squash.
- Sprinkle in the ground cumin, smoked paprika, ground coriander, and a pinch of red pepper flakes (if using).
- Cook for about 1 minute to allow the spices to bloom.
Incorporate Liquids and Beans:
- Pour in the vegetable broth and add the diced tomatoes with their juices.
- Add the black beans and toss in the bay leaf.
- Season with salt and pepper to taste, then bring the mixture to a simmer.
Simmer the Soup:
- Cover the pot and let the soup simmer for 25–30 minutes, or until the butternut squash is tender.
Blend for Creaminess (Optional):
- Remove the bay leaf.
- For a creamier texture, use an immersion blender to blend about half of the soup directly in the pot, or transfer a portion to a countertop blender and stir it back into the pot.
Finish and Serve:
- Stir in the lime juice and adjust the seasoning as needed.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.
Notes
- For a smoother consistency, feel free to blend more of the soup until reaching your desired texture.
- This hearty soup is vegan, gluten-free, and can be complemented with a dollop of sour cream or Greek yogurt for a non-vegan twist.
- Adjust the lime juice and spices to suit your taste preferences.
- Serve with crusty bread or a light salad for a complete meal.
Enjoy your Butternut Squash and Black Bean Soup—a cozy, internationally inspired bowl of comfort perfect for any chilly day!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Cuisine: American, Chinese, French, Indian, Italian, Japanese, Mexican
Nutrition
- Calories: 180
