SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A
Recipe from Kalyn Denny's blog, Kalyn's Kitchen, adapted by her from a recipe in Bon Appetit. Her blog centers on healthful, low-sugar recipes suitable for the South Beach Diet, but her recipes are great for anyone. My husband, not a huge fan of winter squashes, really enjoys this filling soup. We add a squeeze of lime juice at the table. I use packaged butternut squash chunks from Sam's and roast them about half an hour until soft and slightly caramelized. I also use strong homemade chicken or turkey stock instead of vegetable broth and 2 cups of cooked black beans instead of the canned ones.
Provided by zeldaz51
Categories Vegetable
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
- While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
- As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
- While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.
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Angie Torres
[email protected]This soup is a bit too spicy for me, but I still enjoyed it. I'll probably make it again with less chili powder next time.
Rebecca Horne
[email protected]I'm not a huge fan of butternut squash, but this soup was surprisingly good. The black beans and red bell pepper really add a lot of flavor.
Dada Athar
[email protected]This soup is delicious and easy to make. I love that it's a healthy and affordable meal.
Jasim Ali
[email protected]I've made this soup several times and it's always a hit. It's the perfect soup for a cold winter day.
Fienishia Wash
[email protected]This soup is one of my favorites! It's so comforting and flavorful. I love the combination of butternut squash and black beans.
Kate Holly
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I often add a bit of extra spice to give it a little kick.
Mehran Raja
[email protected]This soup is amazing! The flavors are so well-balanced and the texture is creamy and smooth. I highly recommend this recipe.
DaGonk Ur
[email protected]I made this soup for a potluck and it was a huge success! Everyone raved about it. I'm so glad I found this recipe.
Joseph Garcia
[email protected]This soup was a hit with my family! Even my picky kids loved it. It's so easy to make, too. I'll definitely be making this again.
Akilahyel Nggada
[email protected]This soup is absolutely delicious! I love the combination of sweet butternut squash, spicy black beans, and smoky red bell pepper. It's the perfect comfort food for a cold winter day.