Black Bean Butternut Squash Soup Recipes

BLACK BEAN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
• Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
• To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.

SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A

Steps:

• Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
• While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
• As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
• While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.

QUICK AND EASY BLACK BEAN PUMPKIN & BUTTERNUT SQUASH SOUP

Steps:

• Pour soup carton into a large pot and cook on medium.
• Add spinach leaves and stir until mixed together and let simmer for a few minutes.
• Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
• Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
• Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
• Serve with toasted whole wheat bread or in a whole grain bread bowl.

ROASTED BUTTERNUT SQUASH AND BLACK BEAN SOUP

Steps:

• Heat oven to 400 degrees.
• Split butternut squash in half, longwise and brush with 2 T olive oil.
• Bake for 40 minutes on convection or 60 minutes on standard until soft.
• Meanwhile, heat 1 1/2 T. olive oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
• Add garlic; stir 1 minute.
• Sprinkle chili powder and coriander over; stir 1 minute.
• Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
• Add water and broth.
• Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
• Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
• Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
• Season to taste with coarse salt and freshly ground black pepper.
• Top with any or all of the ingredients listed.