Black Beanbutternut Squash Soup Recipes

BLACK BEAN BUTTERNUT SQUASH SOUP

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.

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.

BLACK BEAN AND BUTTERNUT SQUASH SOUP

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.

BEAN AND BUTTERNUT SQUASH SOUP

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.