Black Beanbutternut Squash Soup Recipes

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BLACK BEAN BUTTERNUT SQUASH SOUP



Black bean butternut squash soup image

Black bean butternut squash soup - healthy, delicious recipe for those cold evenings in the Fall and in the Winter. This savory soup is super comforting. It is also a great side dish for Thanksgiving and Christmas.

Provided by Julia

Categories     Side Dish

Time 1h

Number Of Ingredients 15

1 tablespoon unsalted butter
1 small onion (chopped)
8 shallots (minced)
4 garlic cloves (minced)
1 tablespoon ground cumin
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper (, fresh)
1 cup tomatoes (, fresh or drained from the can, chopped)
1 cup black beans (, drained, from the can)
2 cups roasted butternut squash
2 cups chicken broth
1/2 cup dry Sherry
more salt to taste
1/4 cup heavy cream

Steps:

  • In a large saucepan, melt butter. Add chopped onion, minced shallots, minced garlic cloves, 1 tablespoon cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Saute on medium heat for about 5 minutes, until onions are translucent. Add chopped fresh tomatoes (or canned tomatoes), and continue cooking for 5 more minutes.
  • Add black beans, butternut squash and 1 cup chicken broth to food processor. Process until finely pureed. Add onion mixture from the saucepan to the food processor and process everything (pureed beans and butternut squash plus onion mixture) together until smooth.
  • Place the pureed mixture back in the saucepan, add 1 cup chicken broth, 1/2 cup dry sherry, stir until well combined, and simmer, covered, on low heat for 20 minutes. Season with more salt and cumin if necessary.
  • To my taste I use 1 teaspoon salt total (but I notated 1/2 teaspoon because you might find 1 teaspoon too salty - judge for yourself). I also season with 1 tablespoon and 2 teaspoons cumin total - to your taste 1 tablespoon total from step 1 might be enough.
  • To serve, sprinkle with heavy cream swirls, salt and pepper on top.

Nutrition Facts : Calories 175 kcal, Carbohydrate 23 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 496 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

ROASTED BUTTERNUT SQUASH BLACK BEAN SOUP



Roasted Butternut Squash Black Bean Soup image

Fall soup gone hearty! Or is it hearty black bean soup gone autumn? Either way, this mash-up of two favorite is a warming, satiating affair.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 23

6 cups cubed butternut squash (peeled and seeded, 3/4-inch dice (about 1/2 a large squash))
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon Hungarian sweet paprika (or plain paprika)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium yellow onion (diced small (about 2 cups))
3 medium cloves garlic (minced)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 - 1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups 32 ounces low-sodium vegetable broth
3 15-ounce cans cooked black beans, drained, divided (about 4 1/2 cups total)
1 tablespoon red wine vinegar
Baked corn tortilla strips*
Sour cream or cashew sour cream
Cilantro
Roasted & salted pepitas
More roasted butternut squash
A sprinkle of paprika

Steps:

  • First, get the butternut squash in the oven. Preheat oven to 400 degrees Fahrenheit. Add butternut squash to a large bowl and toss with olive oil. Sprinkle with cumin, paprika, salt, and pepper and toss again until well-coated. Spread on a large rimmed baking sheet - I like to line mine with parchment paper for easier clean-up. Bake, stirring once or twice, until tender and some sides are golden brown, about 25 minutes.
  • While the squash roasts, start the soup. Set a medium soup pot over medium-low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 8 minutes. Add garlic, cumin, cinnamon, cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook, stirring constantly, for one minute.
  • Add the vegetable broth and 2 cans (3 cups) of the drained black beans. Stir well and remove from heat.
  • When the squash is cooked, add half the squash to the soup. Working in batches with a blender or using an immersion blender, puree the soup. Return the soup to the stovetop and add the remaining can (1 1/2 cups) beans and all but 1/2 cup of the remaining butternut squash. Stir and cook over medium low until hot.
  • Add red wine vinegar and stir to combine. Taste and add more salt, pepper, and/or cayenne if desired.
  • Serve with assorted toppings and reserved roasted butternut squash.

Nutrition Facts : Calories 226 kcal, Sugar 7 g, Sodium 843 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 38 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving

BLACK BEAN AND BUTTERNUT SQUASH SOUP



Black Bean and Butternut Squash Soup image

This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.

Provided by threeovens

Categories     Black Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon coconut oil or 1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 cups butternut squash, large dice
3 cups low sodium vegetable broth
1 teaspoon ground cumin
1 pinch dried chipotle powder or 1 pinch cayenne pepper
2 cups black beans, cooked (about one can, rinsed and drained)
salt
chopped avocado, for garnish
chopped fresh cilantro, for garnish

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.

Nutrition Facts : Calories 137.7, Fat 2.8, SaturatedFat 2.1, Sodium 5.3, Carbohydrate 24.1, Fiber 6.8, Sugar 2.3, Protein 6.1

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