Butternut squash soup is the best thing ever. No! Wait! Black bean soup is the best thing ever!
Kare! Stop arguing with yourself! BOTH soups are the best thing ever! Okay, except one other possibility: helloooo, mash-up. Two great things that go great together: butternut squash soup and black bean soup – together as one.
Yes, today, the issue is finally settled. Bester than best. Today we have Roasted Butternut Squash Black Bean Soup.
Always on a mission to increase the protein quotient in recipes, I got to thinking recently about adding beans to traditional roasted butternut squash soup. Soon, I found myself dreaming of southwest flavors, and this Roasted Butternut Squash Black Bean Soup was born.
You’re never going to guess the two main ingredients in this soup.
Okay, fine … I guess it’s pretty easy to guess.
Aside from roasted butternut squash – flavored generously with cumin and paprika – you have black beans. I highly HIGHLY recommend starting with these homemade black beans for that extra fist-pump of flavor, but canned black beans totally do fine too.
For spices, we’ve got more cumin, a nice warm touch of cinnamon, and a bit of cayenne pepper for a touch of heat.
Really, I kept this one super simple, because that’s how I like to roll. Okay possibly also because I am a little lazy.
Toppings-wise, here we have some crunchy baked corn tortilla strips, cilantro, more butternut squash, some cashew sour cream, and a sprinkle of paprika.
Basically, best. thing. EVER.
Roasted Butternut Squash Black Bean Soup
For the roasted butternut squash:
- 6 cups cubed butternut squash (peeled and seeded, 3/4-inch dice (about 1/2 a large squash))
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon Hungarian sweet paprika (or plain paprika)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the soup:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced small (about 2 cups))
- 3 medium cloves garlic (minced)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/8 - 1/4 teaspoon cayenne pepper (to taste)
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 4 cups 32 ounces low-sodium vegetable broth
- 3 15-ounce cans cooked black beans, drained, divided (about 4 1/2 cups total)
- 1 tablespoon red wine vinegar
- Baked corn tortilla strips*
- Sour cream or cashew sour cream
- Roasted & salted pepitas
- More roasted butternut squash
- A sprinkle of paprika
- First, get the butternut squash in the oven. Preheat oven to 400 degrees Fahrenheit. Add butternut squash to a large bowl and toss with olive oil. Sprinkle with cumin, paprika, salt, and pepper and toss again until well-coated. Spread on a large rimmed baking sheet - I like to line mine with parchment paper for easier clean-up. Bake, stirring once or twice, until tender and some sides are golden brown, about 25 minutes.
- While the squash roasts, start the soup. Set a medium soup pot over medium-low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 8 minutes. Add garlic, cumin, cinnamon, cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook, stirring constantly, for one minute.
- Add the vegetable broth and 2 cans (3 cups) of the drained black beans. Stir well and remove from heat.
- When the squash is cooked, add half the squash to the soup. Working in batches with a blender or using an immersion blender, puree the soup. Return the soup to the stovetop and add the remaining can (1 1/2 cups) beans and all but 1/2 cup of the remaining butternut squash. Stir and cook over medium low until hot.
- Add red wine vinegar and stir to combine. Taste and add more salt, pepper, and/or cayenne if desired.
- Serve with assorted toppings and reserved roasted butternut squash.
This roasted Butternut squash Black Bean Soup looks amazing. I will definitely try this recipe soon. Thanks for sharing.
This was excellent! I didn’t have enough squash to use as a topping, but the base soup was excellent on its own. I think I’d skip the cinnamon, which is just a personal preference. The soup also froze very well. Thanks, Kare!
One of the best new soup recipes I’ve tried in a while. I go easy on the cumin, however. I’m not fond of excessive cumin or cilantro. Do NOT omit the cinnamon. I think it is a key ingredient.
Hi Michael, thanks so much for your comment! This one’s a favorite for us too. 🙂
I think this one is definitely on the list to cook.
Made this today, it was absolutely great, I loved all the flavors. I froze the rest. I’m looking forward to another day, maybe with some warm pita bread.
I’d like to know how big a serving size is. I love that there is nutritional info, but I don’t see how many servings this makes. btw, It’s crazy crazy good! wonderful spices!
I made this soup it is so good thank you
I had a couple kabocha squash and roasted them as directed but no oil. Dumped them with all other ingredients except additional oil into crockpot and cooked until everything was soft. Whirred with immersion blender until my desired consistency. SO good! This was 0 points on weight watchers for me. Also, thanks for giving the bean measu
Whoops, cut me off because I talk too much! Thanks for bean measurements as I always use dried beans.