Black Bean/Butternut Squash Soup Recipe

Name: Black Bean/Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 15 1/2 ounce can black beans , rinsed and drained; 1 C canned tomatoes, chopped (San Marzano); 1 C chopped onion; 1/2 C minced shallot; 4 garlic cloves minced; 3 rounded teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 T butter; 3 T olive oil; 2 C beef broth; 2 C vegetable broth; 1 butternut squash, cooked until tender, peeled and cubed; 1/2 cup dry sherry; 4 slices bacon, fat rendered, chopped; Sherry vinegar (optional); Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

Servings: persons

1- 15 1/2 ounce can black beans , rinsed and drained
1 C canned tomatoes, chopped (San Marzano)
1 C chopped onion
1/2 C minced shallot
4 garlic cloves minced
3 rounded teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 T butter
3 T olive oil
2 C beef broth
2 C vegetable broth
1 butternut squash, cooked until tender, peeled and cubed
1/2 cup dry sherry
4 slices bacon, fat rendered, chopped
Sherry vinegar (optional)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

1
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter and oil over moderate heat, stirring, until onion is softened and beginning to brown.
2
Stir in tomatoes.
3
Stir in broth and Sherry until combined
4
Add squash and bacon and puree with stick blender
5
Add beans and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Puree slightly to blend in some of the beans.
6
Season soup with salt and pepper.
7
Serve soup garnished with sour cream and toasted pumpkin seeds (I didn't have toasted pumpkin seeds, and didn't bother with the sour cream, but I'm sure it would have been delicious. Have to say, though, the soup didn't need anything else).

1876

kcal

Calories

165

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.

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

You need 17 ingredients. The key ingredients include: 1- 15 1/2 ounce can black beans , rinsed and drained, 1 C canned tomatoes, chopped (San Marzano), 1 C chopped onion, 1/2 C minced shallot, and more.

Yes, Black Bean/Butternut Squash 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.

Black Bean/Butternut Squash Soup

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