Acorn Squash & Black Bean Soup Recipe

Name: Acorn Squash & Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 acorn squash; 15 ounces black beans, rinsed and drained; 15 ounces crushed tomatoes; 2 medium onions; 4 garlic cloves; 1 quart vegetable broth; 1 tablespoon olive oil; 1 tablespoon cumin; sea salt and pepper, to taste; 1 avocado

Servings: persons

1 -2 acorn squash
15 ounces black beans, rinsed and drained
15 ounces crushed tomatoes
2 medium onions
4 garlic cloves
1 quart vegetable broth
1 tablespoon olive oil
1 tablespoon cumin
sea salt and pepper, to taste
1 avocado

1
Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
2
Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
3
Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
4
Blend using a handheld blender or traditional blender.
5
Garnish with avocado slices and serve.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 -2 acorn squash, 15 ounces black beans, rinsed and drained, 15 ounces crushed tomatoes, 2 medium onions, and more.

Yes, Acorn Squash & Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash & Black Bean Soup

How did you like this recipe?

Frequently Asked Questions