Description
Butternut Squash + Black Bean Soup is a hearty and comforting dish that combines the sweet, earthy flavors of roasted butternut squash with the richness of black beans. This vibrant soup is not only visually appealing but also packed with nutrients, making it perfect for chilly evenings or as an impressive centerpiece at dinner parties. The blend of spices adds warmth and depth, ensuring every spoonful is satisfying and delicious.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Peel and dice the butternut squash into small cubes.
- In a large pot over medium heat, add olive oil. Once hot, sauté onions and garlic until fragrant (about 5 minutes).
- Add the diced butternut squash, cumin, and chili powder; cook for another 8 minutes until slightly softened.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for about 20 minutes until squash is tender.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in black beans and warm through for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg