Fiery Butternut Squash & Black Bean Soup
Warm up your autumn evenings with this tantalizing Fiery Butternut Squash & Black Bean Soup. A delightful blend of roasted butternut squash and creamy pumpkin puree creates a rich and velvety base, while the jalapenos and chili oil bring a spicy kick that tantalizes the taste buds. Perfect as a hearty meal or a comforting starter, this soup is not only healthy and delicious but also easy to prepare in large batches—making it ideal for freezing. Serve it pureed for a smooth texture or leave it chunky for a satisfying mouthfeel. Garnish with fresh cilantro for a burst of flavor and a pop of color. Enjoy this bold dish that celebrates the best of autumn produce!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
chili oil
2 tablespoons (none)
white onion
1 whole (coarsely chopped)
jalapenos
4-6 (minced)
garlic cloves
4 (crushed)
red bell pepper
1 (chopped)
black beans
2 (16 ounce) cans (rinsed)
carrots
4 (chopped)
organic vegetable stock
36 ounces (none)
butternut squash
1 (roasted and pureed)
pumpkin puree
1 (16 ounce) can (none)
cilantro
1 bunch (chopped)
ground cumin
2 tablespoons (none)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
In a large pot, heat the chili oil over medium heat.
2
Add the coarsely chopped onion and sauté until it becomes translucent, about 5 minutes.
3
Stir in the minced jalapenos, crushed garlic, and chopped red bell pepper. Cook for an additional 5 minutes until the vegetables are fragrant and glossy.
4
Add the chopped carrots and continue to cook, stirring occasionally, until all the vegetables are tender and glossy.
5
Pour in the vegetable stock, followed by the roasted and pureed butternut squash, pumpkin puree, and ground cumin. Stir to combine.
6
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
7
Taste and season with salt and pepper as desired.
8
Serve hot, garnished with extra chopped cilantro for a fresh finish.
Nutrition Information
5
Fat
30
Carbs
6.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Butternut Squash & Black Bean Soup?
It is a spicy and healthy autumn soup featuring a rich base of roasted butternut squash, pumpkin puree, and hearty black beans.
Is this soup recipe vegan?
Yes, it is categorized as vegan as it uses plant-based ingredients and organic vegetable stock.
How many calories are in a serving?
There are 200 calories in each serving of this soup.
How many jalapenos are required for the recipe?
The recipe calls for 4 to 6 minced jalapenos depending on your heat preference.
Can I freeze Fiery Butternut Squash & Black Bean Soup?
Yes, this soup is easy to prepare in large batches and is ideal for freezing for later use.
What provides the heat in this soup?
The heat comes from a combination of chili oil and 4 to 6 minced jalapenos.
How much protein is in one serving?
Each serving contains approximately 6.5 grams of protein.
What is the fat content of this soup?
This soup contains 5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
What is the recommended garnish for this dish?
The soup should be garnished with a bunch of fresh, chopped cilantro for a pop of color and flavor.
How long does the soup need to simmer?
After bringing the mixture to a boil, you should let it simmer for 20 minutes to allow the flavors to meld.
How do I prepare the butternut squash?
The butternut squash should be roasted and then pureed before being added to the soup pot.
Can the texture of the soup be adjusted?
Yes, you can serve it pureed for a smooth texture or leave it chunky for a more satisfying mouthfeel.
How many cans of black beans are used?
The recipe requires two 16-ounce cans of black beans, which should be rinsed before use.
What kind of stock is used in this recipe?
The recipe calls for 36 ounces of organic vegetable stock.
How much garlic is needed?
You will need 4 crushed garlic cloves.
What type of onion is best for this soup?
One whole white onion, coarsely chopped, is used in this recipe.
What is the main spice used in the soup?
Ground cumin is the primary spice, with 2 tablespoons required.
How many carrots are included?
The recipe includes 4 chopped carrots.
What type of oil should be used for sauteing?
The recipe specifies using 2 tablespoons of chili oil to start the soup.
Is there pumpkin in this butternut squash soup?
Yes, it includes one 16-ounce can of pumpkin puree for a velvety texture.
How many ingredients are in this recipe?
There are a total of 14 ingredients used in this soup recipe.
How long does it take to cook the onions?
The onions should be sauteed for about 5 minutes until they become translucent.
What other vegetables are sauteed with the onions?
Minced jalapenos, crushed garlic, and chopped red bell pepper are added after the onions.
When do I add the cumin?
Ground cumin is added along with the stock and purees before the simmering process begins.
Is this soup suitable as a starter?
Yes, it is versatile enough to be served as a hearty meal or a comforting starter.
Is there a specific way to prepare the red bell pepper?
The red bell pepper should be chopped and sauteed until fragrant.
Does this soup contain cholesterol?
The provided nutritional information does not list cholesterol, and since it is vegan, it is likely cholesterol-free.
How do I season the soup?
You should taste the soup after it has simmered and add salt and pepper as desired.
What makes this soup ideal for autumn?
The blend of autumn produce like butternut squash, pumpkin, and carrots makes it a seasonal favorite.