BLACK BEAN BUTTERNUT SQUASH SOUP
Steps:
- Remove the seeds from your squash, cut off the peel, then cut into small cubes.
- Finely chop the onion and bell pepper.
- Mince your garlic.
- Drain and rinse a can of black beans (or cook from dry).
- Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
- Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
- Next, add the spices.
- Toss to coat the spices evenly around your vegetables.
- Add the cooking sherry/ wine and cook until it's reduced by (at least) half. This takes about 3-4 minutes, or longer if you use more. Scrape around the bottom of your pot to lift any spices/ flavor that may have stuck.
- Add the remaining ingredients.
- Cook until the squash is soft, about 10 minutes. I recommend adding a lid to the pot for the first 10 minutes, then removing it for the last 10 minutes (keep lid on if you like a thinner soup).
- You can speed the cooking process by turning up the heat to medium-high. I prefer a slightly longer cooking time to give the flavors time to meld together.
- Decide if you want to serve the soup as-is, partially blended or fully blended (it's a very thick soup when fully blended).
- Use an immersion blender, regular blender or food processor to blend the soup.
- For a partially blended soup, blend anywhere from ¼ to ¾ of the soup (recipe photos show about ½ the soup blended).
- Serve the soup hot and garnish with any of your favorite toppings like cilantro, vegan sour cream, avocado, tortilla chips, pepitas, sprinkle of smoked paprika, etc.
Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Calories 328 kcal, Carbohydrate 57 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 862 mg, Fiber 18 g, Sugar 10 g, UnsaturatedFat 7 g
ROASTED BUTTERNUT SQUASH BLACK BEAN SOUP
Fall soup gone hearty! Or is it hearty black bean soup gone autumn? Either way, this mash-up of two favorite is a warming, satiating affair.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 226 kcal, Sugar 7 g, Sodium 843 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 38 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving
SQUASH-BLACK BEAN CHILI
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
- Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.
BLACK BEAN & WINTER SQUASH SOUP
This hearty soup is just what's needed when the thermometer starts to dip and chilly air starts to sweep down from the North. Spicy yet comforting, it provides healthy calories that are vitamin, mineral, and fiber-rich. It's delicious and good for your GI too. Eat up!
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- In a heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 to 8 minutes. Add the garlic, cumin, cayenne, and salt and cook for another 4 minutes.
- Add the kabocha, black beans, and 2 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes. Remove half of the soup and puree, then return to the pot and heat through.
- Taste for seasoning, then serve with a dollop of plain yogurt and chopped cilantro.
Nutrition Facts : Calories 1761
BEAN AND BUTTERNUT SQUASH SOUP
A hearty winter soup with beautiful color, subtle flavors, and velvety texture.
Provided by Mo Hanan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 9h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
- Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
- Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
- Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g
BLACK BEAN BUTTERNUT SQUASH SOUP
Black bean butternut squash soup - healthy, delicious recipe for those cold evenings in the Fall and in the Winter. This savory soup is super comforting. It is also a great side dish for Thanksgiving and Christmas.
Provided by Julia
Categories Side Dish
Time 1h
Number Of Ingredients 15
Steps:
- In a large saucepan, melt butter. Add chopped onion, minced shallots, minced garlic cloves, 1 tablespoon cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Saute on medium heat for about 5 minutes, until onions are translucent. Add chopped fresh tomatoes (or canned tomatoes), and continue cooking for 5 more minutes.
- Add black beans, butternut squash and 1 cup chicken broth to food processor. Process until finely pureed. Add onion mixture from the saucepan to the food processor and process everything (pureed beans and butternut squash plus onion mixture) together until smooth.
- Place the pureed mixture back in the saucepan, add 1 cup chicken broth, 1/2 cup dry sherry, stir until well combined, and simmer, covered, on low heat for 20 minutes. Season with more salt and cumin if necessary.
- To my taste I use 1 teaspoon salt total (but I notated 1/2 teaspoon because you might find 1 teaspoon too salty - judge for yourself). I also season with 1 tablespoon and 2 teaspoons cumin total - to your taste 1 tablespoon total from step 1 might be enough.
- To serve, sprinkle with heavy cream swirls, salt and pepper on top.
Nutrition Facts : Calories 175 kcal, Carbohydrate 23 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 496 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
MEXICAN BEAN AND SQUASH SOUP
This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.
Provided by Patty Ruth Hand Pirko
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h22m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g
SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A
Recipe from Kalyn Denny's blog, Kalyn's Kitchen, adapted by her from a recipe in Bon Appetit. Her blog centers on healthful, low-sugar recipes suitable for the South Beach Diet, but her recipes are great for anyone. My husband, not a huge fan of winter squashes, really enjoys this filling soup. We add a squeeze of lime juice at the table. I use packaged butternut squash chunks from Sam's and roast them about half an hour until soft and slightly caramelized. I also use strong homemade chicken or turkey stock instead of vegetable broth and 2 cups of cooked black beans instead of the canned ones.
Provided by zeldaz51
Categories Vegetable
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
- While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
- As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
- While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.
ROASTED BUTTERNUT SQUASH AND BLACK BEAN SOUP
Adapted from Black Bean Chili With Butternut Squash By Queen Dana. This version is more soup-like and uses canned beans.
Provided by Cook4_6
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees.
- Split butternut squash in half, longwise and brush with 2 T olive oil.
- Bake for 40 minutes on convection or 60 minutes on standard until soft.
- 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.
- Add garlic; stir 1 minute.
- Sprinkle chili powder and coriander over; stir 1 minute.
- Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
- Add water and broth.
- Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
- 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.
- Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
- Season to taste with coarse salt and freshly ground black pepper.
- Top with any or all of the ingredients listed.
Nutrition Facts : Calories 341.2, Fat 8, SaturatedFat 1.3, Sodium 435.4, Carbohydrate 60.6, Fiber 15.2, Sugar 10.7, Protein 13.7
BLACK BEAN AND BUTTERNUT SQUASH SOUP
This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.
Provided by threeovens
Categories Black Beans
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
- Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
- To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.
Nutrition Facts : Calories 137.7, Fat 2.8, SaturatedFat 2.1, Sodium 5.3, Carbohydrate 24.1, Fiber 6.8, Sugar 2.3, Protein 6.1
SQUASH AND BEAN SOUP
Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
- Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 10 g, Protein 15 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 0 g
BUTTERNUT SQUASH AND BEAN SOUP
Steps:
- Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
- Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
- Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
- Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
- Serve the soup in warm bowls, topped with the croutons.
ACORN SQUASH & BLACK BEAN SOUP
I found this recipe on the "Reboot with Joe" website. What is better on a cold day then a bowl of soup!
Provided by landlocked 2
Categories Black Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
- Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
- Blend using a handheld blender or traditional blender.
- Garnish with avocado slices and serve.
Nutrition Facts : Calories 320.8, Fat 12, SaturatedFat 1.8, Sodium 153.2, Carbohydrate 48.3, Fiber 14.8, Sugar 2.7, Protein 11.5
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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- In a large bowl, cover the dried beans with 2 inches of water and let them soak overnight. Drain and rinse the beans, then transfer them to a medium enameled cast-iron casserole. Add 3 quarts of the water and bring to a simmer over moderate heat, skimming as necessary to remove the foam that rises to the surface. Cook the beans over low heat until almost tender, about 1 hour. Add the tomatoes, garlic, celery leaves, oregano and 1/4 cup of the olive oil. Season with salt. Continue cooking until the beans are very tender, about 1 1/2 hours longer.
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