Best 7 Roasted Butternut Squash Black Bean Soup Recipes

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Indulge in a culinary symphony with our Roasted Butternut Squash and Black Bean Soup, a vibrant and flavorful dish that tantalizes the taste buds. This delectable soup, crafted with the perfect balance of sweet and savory, is a feast for the senses. Roasted butternut squash, a seasonal delight, lends its natural sweetness to the soup, while black beans provide a hearty texture and a boost of protein. A medley of spices, including cumin, coriander, and chili powder, adds warmth and depth of flavor. Garnished with fresh cilantro and a dollop of sour cream, this soup is a comforting and satisfying meal that is sure to become a family favorite.

In addition to the main recipe, this article offers a collection of variations to cater to different dietary preferences and tastes. For a vegan version, simply omit the sour cream and use vegetable broth instead of chicken broth. For those who prefer a spicier kick, add an extra pinch of chili powder or a dash of cayenne pepper. For a smoky flavor, roast the butternut squash and poblano peppers over an open flame or grill. And for a creamy and luxurious texture, blend a portion of the soup until smooth before serving.

With its vibrant colors, delightful aromas, and symphony of flavors, our Roasted Butternut Squash and Black Bean Soup is a culinary masterpiece that will warm your heart and satisfy your soul. Whether you're looking for a comforting meal on a chilly evening or a healthy and flavorful lunch option, this soup is sure to impress. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to delight and inspire.

Here are our top 7 tried and tested recipes!

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 10

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
1/2 cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  • Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns-that's good for flavor). Set the squash aside until it's cool enough to handle, about 10 minutes.
  • Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
  • Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
  • Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
  • If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
  • If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy. I like to top individual bowls with some extra black pepper.

Nutrition Facts : Calories 155 calories, Sugar 6.9 g, Sodium 1244.8 mg, Fat 6.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 24.3 g, Fiber 3.7 g, Protein 2.7 g, Cholesterol 7.6 mg

CHEF JOHN'S ROASTED BUTTERNUT SQUASH SOUP



Chef John's Roasted Butternut Squash Soup image

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 whole garlic cloves, peeled
2 teaspoons kosher salt, or to taste - divided
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
3 tablespoons unsalted butter
6 large sage leaves
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 pinch cayenne pepper
½ cup creme fraiche
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
  • Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  • Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
  • Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
  • If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 42.1 g, Cholesterol 48.5 mg, Fat 16.5 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 1838 mg, Sugar 13.5 g

ROASTED BUTTERNUT SQUASH AND BLACK BEAN SOUP



Roasted Butternut Squash and Black Bean Soup image

Adapted from Black Bean Chili With Butternut Squash By Queen Dana. This version is more soup-like and uses canned beans.

Provided by Cook4_6

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

3 1/2 tablespoons olive oil, divided
2 onions, chopped
8 garlic cloves, pressed
2 1/2 tablespoons chili powder
1 tablespoon ground coriander
2 (14 1/2 ounce) cans fire-roasted tomatoes
1 (29 ounce) can black beans, undrained
4 cups chicken broth (vegetable or beef is fine also)
2 cups water
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
coarse kosher salt (to taste)
2 butternut squash, medium
sour cream
shredded monterey jack pepper cheese
diced red onion
chopped fresh cilantro

Steps:

  • Heat oven to 400 degrees.
  • Split butternut squash in half, longwise and brush with 2 T olive oil.
  • Bake for 40 minutes on convection or 60 minutes on standard until soft.
  • Meanwhile, heat 1 1/2 T. olive oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
  • Add garlic; stir 1 minute.
  • Sprinkle chili powder and coriander over; stir 1 minute.
  • Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
  • Add water and broth.
  • Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
  • Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
  • Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
  • Season to taste with coarse salt and freshly ground black pepper.
  • Top with any or all of the ingredients listed.

Nutrition Facts : Calories 341.2, Fat 8, SaturatedFat 1.3, Sodium 435.4, Carbohydrate 60.6, Fiber 15.2, Sugar 10.7, Protein 13.7

BLACK BEAN BUTTERNUT SQUASH SOUP



Black Bean Butternut Squash Soup image

This easy and flavorful black bean and butternut squash soup recipe creates a nutritious meal, appetizer or side dish. It's vegan and gluten free.

Provided by Nicole

Categories     Appetizer     Lunch     Soup

Time 50m

Number Of Ingredients 15

4 cups butternut squash (, cubed (550g))
2 tablespoons avocado oil ((or oil of choice))
3 cloves garlic (, minced)
¾ cup red onion (, finely diced (90g))
¾ cup red bell pepper (, finely diced (100g))
½ cup corn ((I use frozen))
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon Herbamare seasoning (*)
½ teaspoon dry oregano
¼ teaspoon ground black pepper
¼-½ cup cooking sherry ((or dry white wine))
3 cups vegetable broth ((low or no sodium))
2 ¼ cups black beans (, drained and rinsed (19 oz/ 540 mL can))
1 tablespoon lime juice

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.

Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Calories 328 kcal, Carbohydrate 57 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 862 mg, Fiber 18 g, Sugar 10 g, UnsaturatedFat 7 g

BUTTERNUT SQUASH AND BEAN SOUP



Butternut Squash and Bean Soup image

Provided by Food Network

Categories     appetizer

Yield Serves 8 to 10

Number Of Ingredients 21

1 pound dried borlotti (cranberry or October) beans
8 cups water
2 bay leaves
2 tablespoons kosher salt
2 cups rustic or sourdough bread cubes (1/2-inch, crusts removed)
3 unpeeled garlic cloves, smashed
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 tablespoon olive oil
1 teaspoon chopped fresh sage leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup diced (1/2-inch) onion
1 cup diced (1/2-inch) carrots
1 cup sliced celery (stalks cut in half lengthwise and then cut into 1/2-inch slices)
1 cup diced (1/2-inch) parsnip
1 teaspoon minced garlic
2 firmly packed tablespoons sliced fresh sage leaves
3 cups peeled and diced (1/2-inch) butternut squash
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Aleppo pepper or dried red pepper flakes
1 teaspoon honey

Steps:

  • Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
  • Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
  • Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
  • Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
  • Serve the soup in warm bowls, topped with the croutons.

BEAN AND BUTTERNUT SQUASH SOUP



Bean and Butternut Squash Soup image

A hearty winter soup with beautiful color, subtle flavors, and velvety texture.

Provided by Mo Hanan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 9h45m

Yield 8

Number Of Ingredients 16

1 pound dried Great Northern beans
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
3 large bay leaves
2 quarts water
2 cubes chicken bouillon
2 pounds butternut squash - peeled, seeded, and cut into chunks
2 cups chopped carrots
2 stalks celery, chopped
2 ½ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon ground white pepper
½ teaspoon ground ginger
½ teaspoon allspice
1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

Steps:

  • Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
  • Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
  • Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
  • Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g

BLACK BEAN AND BUTTERNUT SQUASH SOUP



Black Bean and Butternut Squash Soup image

This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.

Provided by threeovens

Categories     Black Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon coconut oil or 1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 cups butternut squash, large dice
3 cups low sodium vegetable broth
1 teaspoon ground cumin
1 pinch dried chipotle powder or 1 pinch cayenne pepper
2 cups black beans, cooked (about one can, rinsed and drained)
salt
chopped avocado, for garnish
chopped fresh cilantro, for garnish

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.

Nutrition Facts : Calories 137.7, Fat 2.8, SaturatedFat 2.1, Sodium 5.3, Carbohydrate 24.1, Fiber 6.8, Sugar 2.3, Protein 6.1

Tips:

  • Select the right butternut squash: Choose a medium-sized squash that feels heavy for its size. Avoid squash with blemishes or soft spots.
  • Roast the butternut squash properly: Roasting brings out the natural sweetness and flavor of the squash. Cut the squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Roast at 400°F for 45-50 minutes, or until tender.
  • Use a variety of beans: This recipe calls for black beans, but you can also use kidney beans, pinto beans, or a mix of beans. Canned or dried beans can be used.
  • Add spices and herbs to taste: The spices and herbs in this recipe are just a suggestion. Feel free to add more or less to suit your taste. Some good options include cumin, chili powder, paprika, oregano, and thyme.
  • Serve with your favorite toppings: Sour cream, yogurt, shredded cheese, avocado, and cilantro are all great toppings for this soup.

Conclusion:

This roasted butternut squash and black bean soup is a delicious and healthy meal that is perfect for a cold day. It's easy to make and can be tailored to your own taste. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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