Warm up your taste buds with a bowl of our irresistible Butternut Squash Black Bean Soup! This delightful blend of creamy butternut squash and hearty black beans creates a symphony of flavors that will leave you craving more. Perfect for chilly evenings or a healthy lunch, this soup is not just comforting but also packed with nutrients. With just 10 minutes of prep time and a total cooking time of only 30 minutes, you can whip up this delicious dish in no time. Dive into this recipe and discover why it's a must-have in your culinary repertoire!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes. This ensures even cooking and easier blending.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add cubed butternut squash to the pot and stir to combine with onions and garlic. Cook for 3-4 minutes to slightly caramelize the squash edges.
- Sprinkle cumin, salt, and pepper over the squash mixture, stirring to distribute the spices evenly.
- Pour vegetable broth into the pot, ensuring all squash pieces are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes.
- Add drained and rinsed black beans during the last 5 minutes of cooking to heat them through without overcooking.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin with additional vegetable broth.
- Serve hot, optionally garnishing with fresh cilantro, a dollop of sour cream, or toasted pumpkin seeds for added texture.
Tips
- Choose the Right Squash: Select a firm, heavy butternut squash with a smooth skin for the best flavor and texture. The fresher the squash, the sweeter your soup will be!
- Don’t Rush the Sauté: Allow the onions to sauté until they are perfectly translucent and slightly golden. This step builds a rich flavor base for your soup.
- Control the Spice: Adjust the amount of cumin to suit your taste. If you love a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños for an extra kick!
- Blend to Perfection: For a super creamy texture, use an immersion blender right in the pot. If using a standard blender, let the soup cool slightly before blending in batches to avoid splatters.
- Garnish Creatively: Elevate your soup by garnishing it with fresh cilantro, a dollop of sour cream, or toasted pumpkin seeds. These toppings add a delightful crunch and enhance the overall presentation.
- Make It Ahead: This soup stores well in the fridge for up to 3 days and freezes beautifully, making it a perfect make-ahead meal for busy weeks!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
