Black Bean and Butternut Squash Soup

This delicious black bean and butternut squash soup makes for the perfect 30-minute dinner to enjoy on a cold night. Includes hearty beans and healthy vegetables, plus the tomato broth is loaded with amazing flavor. 100% vegan and gluten-free.

There is nothing better than a cozy bowl of soup or stew to warm up on a cold day in the winter or fall. This vegan white bean chili and this wild rice mushroom creamy soup are among our favorites, but there is something special about this black bean and butternut squash soup. We cannot get enough of it!

I have the habit of blending butternut squash when making creamy soup (like in this butternut squash and red pepper soup) or making cheesy pasta sauces (try this butternut squash vegan mac and cheese!). But this time I kept the squash in chunks, which gives the soup such a nice bite.

It has a subtle Mexican flavor and is packed with hearty black beans to make the soup more nourishing and filling. It is ridiculously easy to make and highly customizable depending on the veggies and beans that you have. A great dinner to whip up on a busy weeknight!

For more Mexican-inspired vegan soups, check out this chickpea taco soup and this healthy bean soup!

Let me know if you give it a try! ❤️

❤️ Why you will love this recipe

• Fast and easy soup recipe
• Versatile and can be used as a base to make your own soup recipe
• Has a ton of flavor and a mix of textures to keep every bite interesting
• Nourishing soup packed with fiber, plant-based protein and vitamins
• 100% vegan, gluten-free and dairy-free

🗒 Ingredient notes (+ substitutions)

• Black beans: work great in this Mexican-flavored soup, although you could also use red kidney beans or some white beans like cannellini beans. And use canned beans to save some time!
• Vegetables: a mix of onion, red bell pepper, celery and garlic gives the soup tons of amazing flavor and texture. I like red bell peppers for their sweet taste, but green peppers are fine too. Or swap for poblano pepper for a touch of spiciness.
• Butternut squash: you can cube the squash yourself or use already diced squash to make it easier, which you can find in most grocery stores. You can also use other kinds of winter squash if you prefer, such as Kabocha or Acorn squash.
• Canned tomatoes: you will need a mix of canned tomato sauce and diced tomato. Choose fire-roasted tomatoes if you have them, especially if you plan on using sweet paprika (and not smoked), they will add even more flavor!
• Spices: I think cumin, smoked paprika and chili powder make for a great spice blend for Mexican-style soups, although you could also use cayenne pepper, dried oregano or chipotle powder. Regular sweet paprika is fine too, but I prefer smoked paprika for a deeper taste.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Thick soup chili-style: feel free to make your soup thicker by including less broth or more beans + veggies. You can also blend more of the soup (see below) to get a thicker result.
• Spicy bean and squash soup: simply add some spicy cayenne powder, a diced jalapeno or some hot sauce to the soup for a spicy result.
• More veggies: this is such a versatile soup where you can add many more veggies, such as cauliflower, baby spinach or kale, sweet potatoes, mushrooms, corn or zucchini.
• Grains: for a thick and filling soup, add some barley, brown rice or farro. Check out this lentil barley minestrone for inspiration!

🍽 How to make black bean and butternut squash soup

Step 1: Warm up a large pot with a little oil, then add the onion, celery and pepper with a pinch of salt. Cook for 5-7 min, then add the garlic and spices (chili, cumin and paprika). Cook for another minute stirring often.

Step 2: Add the vegetable broth, tomato sauce, diced tomatoes and diced squash.

Step 3: Simmer the soup on medium-high heat until the squash is tender (about 10-15 minutes). For a brothy soup, then keep covered, and for a thicker soup then uncover to allow the water to evaporate.

Step 4: This is optional, but if you want a thicker soup, then you can use an immersion blender and blend some of it.

Step 5: Add the black beans and keep cooking for another 5 minutes until warmed up. Serve warm garnished with crushed tortillas and vegan sour cream.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Cooking tips

• Adjust the consistency of the soup as you wish! Mine was more of a brothy soup, but you can add less of the broth if you want a thicker result.
• Do not overcook the squash so the veggie does not turn mushy and you get a nice bite. You can also roast the squash in the oven before adding to the soup to add more flavor!

🍴 Serving suggestions

This soup recipe is great served as is, but also makes for a fun soup to garnish when serving. Some delicious topping ingredients to try are:

• Vegan sour cream
• Green onion or white onion
• Crushed tortilla chips or tortilla strips
• Fresh cilantro
• Mexican lime pickled onion
• Finely sliced jalapeño
• Hot sauce
• Diced avocado

❗️ Storage tips

This recipe is great for meal-prepping ahead, it stores so well! Let it cool down then transfer in an airtight container in the fridge for up to 4-5 days. Reheat using the microwave or the stove.

You can also freeze this soup for up to 3 months, although the vegetables will be softer once thawed and reheated.

🌱 Similar soup recipes to try!

I hope you like this black bean and butternut squash soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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