Roasted Butternut Squash And Black Bean Soup Recipe

Name: Roasted Butternut Squash And Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons olive oil, divided; 2 onions, chopped; 8 garlic cloves, pressed; 2 1/2 tablespoons chili powder; 1 tablespoon ground coriander; 2 (14 1/2 ounce) cans fire-roasted tomatoes; 1 (29 ounce) can black beans, undrained; 4 cups chicken broth (vegetable or beef is fine also); 2 cups water; 2 chipotle chiles from canned chipotle chiles in adobo, minced; 2 teaspoons dried oregano (preferably Mexican); coarse kosher salt (to taste); 2 butternut squash, medium; Toppings; sour cream; shredded monterey jack pepper cheese; diced red onion; chopped fresh cilantro

Servings: persons

3 1/2 tablespoons olive oil, divided
2 onions, chopped
8 garlic cloves, pressed
2 1/2 tablespoons chili powder
1 tablespoon ground coriander
2 (14 1/2 ounce) cans fire-roasted tomatoes
1 (29 ounce) can black beans, undrained
4 cups chicken broth (vegetable or beef is fine also)
2 cups water
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
coarse kosher salt (to taste)
2 butternut squash, medium
Toppings
sour cream
shredded monterey jack pepper cheese
diced red onion
chopped fresh cilantro

1
Heat oven to 400 degrees.
2
Split butternut squash in half, longwise and brush with 2 T olive oil.
3
Bake for 40 minutes on convection or 60 minutes on standard until soft.
4
Meanwhile, heat 1 1/2 T. olive oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
5
Add garlic; stir 1 minute.
6
Sprinkle chili powder and coriander over; stir 1 minute.
7
Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
8
Add water and broth.
9
Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
10
Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
11
Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
12
Season to taste with coarse salt and freshly ground black pepper.
13
Top with any or all of the ingredients listed.

1237

kcal

Calories

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

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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: 3 1/2 tablespoons olive oil, divided, 2 onions, chopped, 8 garlic cloves, pressed, 2 1/2 tablespoons chili powder, and more.

Yes, Roasted Butternut Squash And 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.

That's it — enjoy your meal!

Roasted Butternut Squash And Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions