Vegan Roasted Butternut Squash Black Bean Soup
Silky roasted butternut squash blended with sautéed aromatics, black beans, and red bell pepper in vegetable broth. Cumin and green Tabasco provide warmth and heat. A vegetarian soup that's naturally creamy without cream, finished with fresh cilantro and served with optional sour cream or Greek yogurt.
Ingredients
- 1 large butternut squash, halved, seeded
- salt, for seasoning
- fresh ground black pepper, for seasoning
- 2 tsp olive oil
- 2 cups onion, finely chopped
- 2 cups celery, finely chopped
- 1 T garlic, minced
- 6 cups vegetable stock or canned vegetable broth
- 2 tsp ground cumin
- 1 15 oz can black beans
- 1 medium red bell pepper, chopped small
- ½ cup cilantro, chopped(optional)
- 1 T green Tabasco sauce or jalapeno hot sauceserrano or habanero hot sauce1:1heatspice
similar flavor profile
Instructions
- 1
Preheat oven to 400F/400°F.
- 2
Cut butternut squash in half lengthwise using a large chef's knife. Scoop out seeds with a sharp spoon.
- 3
Place squash cut-side down on a baking sheet, season with salt and pepper.
- 4
Roast until flesh is soft enough to pierce easily with a fork and beginning to brown, about 50-60 minutes.
- 5
Cool squash until it can be handled comfortably.
- 6
While squash roasts, finely chop onion and celery and mince garlic.
- 7
Heat olive oil in a large non-stick soup pot over medium heat. Saute onion and celery until soft, about 7 minutes.
- 8
Add minced garlic and cook 2-3 minutes more.
- 9
Add 2 cups vegetable broth and simmer about 10 minutes.
- 10
Once squash is cool, scrap flesh from skin and add to the pot along with remaining 4 cups broth and ground cumin.
- 11
Simmer soup about 20 minutes.
- 12
Puree soup using an immersion blender, blender, or food processor until smooth.
- 13
While soup simmers, rinse black beans in cold water and drain.
- 14
Chop cilantro and red bell pepper.
- 15
Add drained beans, bell pepper, and cilantro to pureed soup. Simmer 15-20 minutes more.
- 16
Stir in green Tabasco sauce to taste.
- 17
Serve hot, garnished with sour cream or Greek yogurt and tortilla chips if desired.
Tips
An immersion blender is easiest for pureeing; if using a blender or food processor with hot soup, work in batches and exercise caution.
Adjust broth quantity to reach desired soup consistency.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Soup can be made completely through pureeing and roasting; add beans, pepper, and cilantro when reheating.
Ladle into bowls and top with sour cream or Greek yogurt and tortilla chips if desired.
Common Mistakes
Do not skip cooling the roasted squash to prevent burns when handling.
Do not add all broth at once if using a blender or food processor to avoid overflow.
Do not skip rinsing canned black beans to reduce sodium and minimize gas.
Substitutions
similar flavor profile