Description
Butternut Squash + Black Bean Soup is a comforting and vibrant dish that harmonizes creamy butternut squash with hearty black beans, all enveloped in a fragrant, slightly smoky broth. This nutritious soup not only warms the soul on chilly evenings but also dazzles with its stunning colors and rich aromas, making it perfect for cozy dinners or gatherings with friends.
Ingredients
Scale
- 2 cups butternut squash (cubed)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper (adjust to taste)
- Juice of 1 lime
Instructions
- Chop the butternut squash into small cubes. Dice the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes; add minced garlic and cook for another minute.
- Add cubed butternut squash, cumin, and cayenne pepper to the pot. Stir and cook for about 2 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until the squash is tender.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in black beans and lime juice; heat through for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg