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Square cropped close up of a bowl of soup made with butternut squash and black beans. Soup is partially blended to create a creamy but chunky texture and garnished with a lime wedge and green onion.
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Black Bean Butternut Squash Soup

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.
Course Appetizer, Lunch, Soup
Cuisine Vegan
Keyword black bean butternut squash soup
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 328kcal

Ingredients

  • 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

Instructions

Step 1: Prep Vegetables

  • Remove the seeds from your squash, cut off the peel, then cut into small cubes.
    4 cups butternut squash
  • Finely chop the onion and bell pepper.
    ¾ cup red onion, ¾ cup red bell pepper
  • Mince your garlic.
    3 cloves garlic
  • Drain and rinse a can of black beans (or cook from dry).
    2 ¼ cups black beans

Step 2: Cook Soup

  • Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
    2 tablespoons avocado oil, ¾ cup red onion
  • Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
    ¾ cup red bell pepper, 3 cloves garlic
  • Next, add the spices.
    1 ½ teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Herbamare seasoning, ½ teaspoon dry oregano, ¼ teaspoon ground black pepper
  • 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.
    ¼-½ cup cooking sherry
  • Add the remaining ingredients.
    4 cups butternut squash, ½ cup corn, 3 cups vegetable broth, 2 ¼ cups black beans, 1 tablespoon lime juice
  • 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.

Step 3: Blend and Serve

  • 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.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information calculated using low-sodium vegetable broth.

Nutrition

Serving: 1Serving (¼ of recipe) | Calories: 328kcal | Carbohydrates: 57g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 862mg | Potassium: 1164mg | Fiber: 18g | Sugar: 10g | Vitamin A: 24574IU | Vitamin C: 73mg | Calcium: 182mg | Iron: 5mg