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.
Servings: 6
Calories: 159kcal
Equipment
- Large pot
- Stirring spoon
Ingredients
- 1 yellow onion diced
- 2 celery stick diced
- 1 bell pepper diced
- 3 garlic cloves crushed
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp smoked paprika sweet paprika works too
- 4 cups butternut squash peeled and cubed (1-inch pieces)
- 15 oz canned diced tomatoes choose fire-roasted tomatoes if possible
- 6-8 oz canned tomato sauce
- 4 cups vegetable broth use a little less for a thicker soup
- 2 x 15 oz canned black beans rinsed and drained
- salt and ground black pepper to taste
To serve
- vegan sour cream I like this tofu sour cream
- crushed tortillas or tortilla strips
- sliced jalapeno
- hot sauce
- cilantro
- green onion
Instructions
- Warm up a large pot with a little oil, then add the onion, celery and red pepper with a pinch of salt. Stir and cook on medium-high heat for 5-7 minutes. Then, add the garlic and spices (cumin, chili and smoked paprika), stir and cook for another 2 minutes.
- Add the tomato sauce, diced tomatoes (with the juice), vegetable broth and butternut squash. Bring to a simmer and keep cooking until the squash is tender, about 10-15 minutes.
- Optional step: use an immersion blender to blend a small amount of the soup. This can help make the soup thicker and heartier.
- Add the black beans and keep cooking for another 5 minutes or until warmed up. Taste and adjust seasonings to your liking and serve with crushed tortilla chips and vegan sour cream or any garnishing ingredients you like!
Video
Notes
- 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!
- 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.
- Nutrition: Please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 159kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1184mg | Potassium: 888mg | Fiber: 10g | Sugar: 8g | Vitamin A: 11277IU | Vitamin C: 58mg | Calcium: 112mg | Iron: 4mg