Mexican Bean and Squash Soup Recipe

Name: Mexican Bean and Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks; 1 small yellow onion, finely chopped; 1/4 cup finely chopped celery; 1/2 cup finely chopped carrot; 3 cloves garlic, minced; 2 canned Chipotle peppers in adobo sauce, seeded and minced; 1 tablespoon chopped fresh basil leaves; 1 tablespoon chopped fresh parsley; 1 teaspoon cumin; 1 (15 ounce) can diced tomatoes; 2 quarts chicken broth; 1 (15.5 ounce) can cannellini beans, drained; 1 cup corn kernels, fresh, canned, or frozen; 2 limes, cut into wedges; 1 (10 ounce) bag tortilla chips, for topping; 1 cup sour cream, for topping; 1 (8 ounce) package shredded Mexican blend cheese, for topping

Servings: persons

2 tablespoons olive oil
2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 small yellow onion, finely chopped
1/4 cup finely chopped celery
1/2 cup finely chopped carrot
3 cloves garlic, minced
2 canned Chipotle peppers in adobo sauce, seeded and minced
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley
1 teaspoon cumin
1 (15 ounce) can diced tomatoes
2 quarts chicken broth
1 (15.5 ounce) can cannellini beans, drained
1 cup corn kernels, fresh, canned, or frozen
2 limes, cut into wedges
1 (10 ounce) bag tortilla chips, for topping
1 cup sour cream, for topping
1 (8 ounce) package shredded Mexican blend cheese, for topping

1
Heat the olive oil in a deep pot over medium-high heat.
2
Stir in the squash, and cook until it begins to soften, 5 to 7 minutes.
3
Add the onion, celery, and carrots.
4
Cook until the onion is transparent, about 5 minutes.
5
Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more.
6
Mix in the tomatoes and chicken broth.
7
Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes.
8
Stir in the cannellini beans and the corn; cook just until heated through.
9
To serve, ladle the soup into bowls.
10
Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

1328

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks, 1 small yellow onion, finely chopped, 1/4 cup finely chopped celery, and more.

Yes, Mexican Bean and 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.

That's it — enjoy your meal!

Mexican Bean and Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions