Creamy Black Bean and Butternut Squash Soup
This velvety smooth and deeply flavorful soup is a wintertime staple. The sweetness of the butternut squash pairs perfectly with the earthy black beans, and the cumin and smoked paprika add a warm, smoky flavor. This soup is also a great way to use up leftover roasted butternut squash.
My grandmother was a master at making soups and stews. She always had a pot of something simmering on the stove, and her kitchen was always filled with the most amazing aromas. One of my favorite soups that she made was a black bean and butternut squash soup. It was always so creamy and flavorful, and it always warmed me up on a cold day. I loved watching my grandmother make this soup. She would always start by roasting the butternut squash until it was caramelized and tender. Then she would add the black beans, vegetable broth, and spices to the pot and let it simmer for hours. The soup would always be so thick and creamy, and the flavors would be so rich and complex. My grandmother passed away several years ago, but her recipes live on. I still make her black bean and butternut squash soup every fall, and it always brings back fond memories of her.
Creamy Black Bean and Butternut Squash Soup Creamy Black Bean and Butternut Squash Soup Creamy Black Bean and Butternut Squash Soup Creamy Black Bean and Butternut Squash Soup
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the butternut squash, black beans, vegetable broth, cumin, smoked paprika, salt, and black pepper.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the butternut squash is tender.
  6. Use an immersion blender to puree the soup until smooth.
  7. Taste and adjust seasonings as needed.
  8. Serve warm.
Why It Works
  • The combination of butternut squash and black beans creates a velvety smooth and deeply flavorful soup.
  • The cumin and smoked paprika add a warm, smoky flavor to the soup.
  • Roasting the butternut squash before adding it to the soup caramelizes the sugars and intensifies the flavor.
  • Simmering the soup for hours allows the flavors to develop and deepen.