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.