Black Bean Winter Squash Soup Recipes

ROASTED BUTTERNUT SQUASH BLACK BEAN SOUP

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.

BLACK BEAN BUTTERNUT SQUASH SOUP

Steps:

• Remove the seeds from your squash, cut off the peel, then cut into small cubes.
• Finely chop the onion and bell pepper.
• Mince your garlic.
• Drain and rinse a can of black beans (or cook from dry).
• Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
• Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
• Next, add the spices.
• Toss to coat the spices evenly around your vegetables.
• Add the cooking sherry/ wine and cook until it's reduced by (at least) half. This takes about 3-4 minutes, or longer if you use more. Scrape around the bottom of your pot to lift any spices/ flavor that may have stuck.
• Add the remaining ingredients.
• Cook until the squash is soft, about 10 minutes. I recommend adding a lid to the pot for the first 10 minutes, then removing it for the last 10 minutes (keep lid on if you like a thinner soup).
• You can speed the cooking process by turning up the heat to medium-high. I prefer a slightly longer cooking time to give the flavors time to meld together.
• Decide if you want to serve the soup as-is, partially blended or fully blended (it's a very thick soup when fully blended).
• Use an immersion blender, regular blender or food processor to blend the soup.
• For a partially blended soup, blend anywhere from ¼ to ¾ of the soup (recipe photos show about ½ the soup blended).
• Serve the soup hot and garnish with any of your favorite toppings like cilantro, vegan sour cream, avocado, tortilla chips, pepitas, sprinkle of smoked paprika, etc.

BLACK BEAN AND BUTTERNUT SQUASH SOUP

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.

BLACK BEAN & WINTER SQUASH SOUP

Steps:

• In a heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 to 8 minutes. Add the garlic, cumin, cayenne, and salt and cook for another 4 minutes.
• Add the kabocha, black beans, and 2 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes. Remove half of the soup and puree, then return to the pot and heat through.
• Taste for seasoning, then serve with a dollop of plain yogurt and chopped cilantro.

ACORN SQUASH & BLACK BEAN SOUP

Steps:

• Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
• Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
• Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
• Blend using a handheld blender or traditional blender.
• Garnish with avocado slices and serve.