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.
Nutrition Facts
Ingredients
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.
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Reviews from the Original Source
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.
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