Butternut Squash Black Bean Soup Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (57)

Butternut Squash Black Bean Soup Recipe

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 33%
CARBS 75G64% OF CAL
19G FIBER0G ADDED0G INTRINSIC42G OTHER14G TOTAL SUGAR
FAT 15G28% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy butternut squash and black bean soup seasoned with cumin and cayenne. Vegetarian comfort that tastes indulgent without cream. Perfect for cold months.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 butternut squash (peeled, seeded and chopped into cubes)
  • 3 tablespoon olive oil (divided)
  • 1 large yellow onion (roughly chopped)
  • 4 shallots (chopped)
  • 4 carrots (chopped)
  • 4 stalks celery (chopped)
  • 5 cloves garlic (chopped)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon taco seasoning
  • 0.5 teaspoon cayenne powder
  • 4 cups vegetable broth
  • 2 cups water (more if needed)
  • 2 (15 ounce) cans black beans (drained)
  • 1/4 cup fresh cilantro (chopped)
  • sour cream
  • fresh cilantro
  • chopped green onion
  • pumpkin seeds
  • Crushed tortilla chips
PREP
15M
SODIUM
1555MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.