Butternut squash black bean soup is a hearty vegetarian soup perfect for a cold night. It is similar in taste to chili but it's a bit more mild in spice. It has a southwestern flavor profile and be easily modified to your liking.
Butternut squash is such a versatile vegetable! From butternut squash fries to healthy fall harvest pasta salad and cozy butternut squash tomato soup there are so many uses for this delicious veggie.
This healthy vegetarian soup was specifically inspired by my butternut squash chili recipe! I love spicy foods, but I know not everyone does, so I wanted to keep this soup on the subtle side of the spice scale.
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Why You'll Love This Recipe
- It's a great way to use butternut squash during the fall and winter season.
- This comforting soup is full of your favorite fall veggies and plant-based protein from the black beans.
- While love my spicy soups, I made this more mild so it's suitable for for those with a lower tolerance.
Ingredients Notes
- Butternut squash - the star of the dish! This fall squash is slightly sweet and pairs well with the earthy favor of black beans.
- Onion - I like to use yellow onion but you could also use a white onion or red onion.
- Poblano pepper - this green pepper is similar in taste to a bell pepper.
- Red pepper - adds sweetness and a pop of color to the soup.
- Garlic - adds aromatics and flavor.
- Spices - this recipe calls for cayenne pepper, cumin, smoked paprika, salt and pepper.
- Tomato sauce - this flavors the broth and makes the soup a bit thicker.
- Fire roasted tomatoes - they add a hint of smokiness.
- Vegetable broth - use store bought or make your own vegetable scrap broth.
- Black beans - adds delicious plant-protein to this dish.
Substitutions & Variations
- Corn - add in a cup of frozen corn for extra sweetness.
- White beans - use cannellini beans, great northern beans or chickpeas in place of black beans.
- Jalapeño - use 1-2 jalapeño peppers in place of the poblano pepper to make this spicy!
- Roasted - feel free to roast the squash in the oven before adding to to the soup. This will bring out more flavor in the squash.
Step by Step Instructions
Sauté the butternut squash, onion, poblano pepper, red bell pepper, garlic and spices for 5-8 minutes.
Add the tomato sauce, fire roasted tomatoes and vegetable broth. Bring the soup to a boil, cover and reduce the heat to low. Simmer for 10 minutes.
Use an immersion blender to partially blend the soup to your desired thickness.
Add in the black beans.
Hint: serve with your favorite toppings! I recommend sliced jalapeño peppers, greek yogurt or sour cream, tortilla strips, hot sauce or pickled red onions!
Storage & Freezing
Store black bean and butternut squash soup in an airtight container for up to 5 days. You can also freeze the soup for up to 3 months.
Top tip/Tips and Tricks
While blending the soup isn't required, it does help thicken up the soup! If you don't have an immersion blender you can use a regular blender. Transfer 2-3 cups of soup to the blender and blend until desired consistency. Add it back into the soup and stir well.
Frequently Asked Questions
It is not necessary to blend the soup if you don't want it to be thicker. Partially blending the soup helps thicken it up a bit.
Yes, feel free to substitute in white beans such as cannellini beans, great northern beans or garbanzo beans in place of the black beans.
Butternut Squash Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 4 cups butternut squash cubed
- 1 yellow onion diced
- 1 poblano pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 (6 ounce) can of tomato sauce
- 1 (15 ounce) can of fire roasted tomatoes
- 3 cups vegetable broth
- 2 (15 ounce) cans of black beans drained and rinsed
Optional Toppings:
- 1 Jalapeno sliced
- Tortilla strips
- Greek yogurt/sour cream
- Pickled red onions
Instructions
- Heat the olive oil over medium-low heat. When the oil is hot, add the butternut squash, onion, poblano pepper, red bell pepper, garlic, cumin, smoked paprika, cayenne pepper and salt.
- Sauté for 5-8 minutes until the onions start to become translucent.
- Add the tomato sauce, fire roasted tomatoes and vegetable broth.
- Bring the soup to a rapid simmer, cover with a lid and reduce the heat to low. Simmer for 10 minutes.
- Remove the lid. Use an immersion blender (or transfer 2-3 cups of soup to a blender/food processor) and partially blend the soup. This will make the soup thicker in consistency.
- Stir in the black beans and allow them to heat for a few minutes.
- Serve and top with tortilla strips, jalapeños or your desired toppings!
Em says
I like this recipe because it is simple in flavor but easy to adjust. I prefer spicier soups so I added hot sauce and sliced jalapeño and it was perfect!