Description
This hearty Butternut Squash and Black Bean Soup is a flavorful and nutritious dish perfect for chilly days. It combines tender butternut squash, black beans, fire-roasted tomatoes, and kale with a blend of spices, simmered to create a comforting and wholesome soup that serves six.
Ingredients
Vegetables and Beans
- 2 lbs. butternut squash, diced into ¾ inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 1 15 oz. can black beans, drained
- 1 14.5 oz. can fire-roasted diced tomatoes
- 4 cups chopped kale
Spices and Seasonings
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¾ tsp salt
- ½ tsp freshly cracked black pepper, divided
Other Ingredients
- 1 Tbsp olive oil
- 4 cups chicken broth
Instructions
- Dice: Peel and dice the butternut squash into ¾ inch cubes. Dice the onion and mince the garlic cloves to prepare for cooking.
- Sauté: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until the onions become soft and translucent.
- Stir Spices: Add chili powder, cumin, garlic powder, smoked paprika, salt, and half of the freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes to release their flavors.
- Mix Ingredients: Add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Pour in the chicken broth and stir all ingredients together thoroughly.
- Cook: Cover the pot with a lid and bring the soup to a boil over medium-high heat. Once boiling, reduce heat to medium-low and allow the soup to simmer for 25 minutes until the squash is tender.
- Simmer with Kale: During the last 2-3 minutes of simmering, remove the lid and add the chopped kale. Stir the kale into the soup and keep the lid off to allow it to wilt slightly.
- Serve: Remove the soup from heat and ladle into bowls. Optionally, garnish with toppings like cilantro, jalapeño, or creamy avocado. Enjoy your warm, nutritious soup!
Notes
- For a vegan version, substitute chicken broth with vegetable broth.
- You can blend part of the soup for a creamier texture if desired.
- Adjust spice levels according to your preference by adding more or less chili powder and black pepper.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
