Butternut Squash and Black Bean Soup Recipe

Name: Butternut Squash and Black Bean Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings (about 1.5 cups each)
Ingredients: 2 lbs. butternut squash, diced into ¾ inch cubes; 1 onion, diced; 3 cloves garlic, minced; 1 Tbsp olive oil; 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; 1 15 oz. can black beans, drained; 1 14.5 oz. can fire-roasted diced tomatoes; 4 cups chicken broth; 4 cups chopped kale

User Reviews

4.6

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 servings (about 1.5 cups each)
Calories
197 kcal
Course
Main Course
Cuisine
American

Butternut Squash and Black Bean Soup Recipe

Megan Sampson

Report

This one-pot Butternut Squash and Black Bean Soup is budget-friendly, super easy to make, and packed with tons of flavor! It’s absolutely perfect any day of the week.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

2 lbs. butternut squash, diced into ¾ inch cubes $2.98
1 onion, diced $0.39
3 cloves garlic, minced $0.24
1 Tbsp olive oil $0.12
1 ½ tsp chili powder $0.15
1 tsp cumin $0.10
½ tsp garlic powder $0.05
½ tsp smoked paprika $0.05
¾ tsp salt $0.05
½ tsp freshly cracked black pepper, divided $0.04
1 15 oz. can black beans, drained $1.00
1 14.5 oz. can fire-roasted diced tomatoes $1.25
4 cups chicken broth $0.68
4 cups chopped kale $1.49

Add to Shopping List

Instructions

Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!

Notes

*Need help peeling and dicing butternut squash? See our tutorial on how to cut butternut squash.
*Need help peeling and dicing butternut squash? See our tutorial on how to cut butternut squash.

Nutrition Information

Show Details

Serving 1serving (about 1.5 cups each) Calories 197kcal (10%) Carbohydrates 37g (12%) Protein 8g (16%) Fat 3g (5%) Sodium 1273mg (53%) Fiber 10g (40%)