Butternut Squash Black Bean Soup
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.
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!
Notes
This soup is mild in spice, but free free to omit the cayenne pepper if you are very sensitive to spice.
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