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.
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Godstime Abraham
[email protected]This is the best butternut squash soup I've ever had! I will definitely be making this again and again.
kirsty richards
[email protected]I followed the recipe exactly and my soup turned out watery and thin. I had to add more cornstarch to thicken it up.
Qasim Raza Official
[email protected]I found this soup to be bland and lacking in flavor. I added some extra spices and it was still pretty tasteless.
Caroline Ngauru
[email protected]This soup is a little too spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Oxiluis Edson
[email protected]I love that this soup is vegan and gluten-free. It's a great option for people with dietary restrictions.
Kundan Yadav
[email protected]This soup is a great way to use up leftover butternut squash. It's also a healthy and affordable meal.
GAMER BD SPORTS
[email protected]This soup was easy to make and tasted delicious. I followed the recipe exactly and it turned out great. I would definitely recommend this recipe to others.
Noluthando Precious
[email protected]This soup is amazing! I made it for a party last weekend and everyone raved about it. It's so creamy and flavorful, and the spice level is perfect. I will definitely be making this again.
Jubaer Khan
[email protected]I've made this soup several times and it's always a hit. The spice level is just right and the flavors all come together perfectly. I like to serve it with a dollop of sour cream and a sprinkle of chopped cilantro.
Faizangill
[email protected]This spicy butternut squash soup with black beans and red bell pepper is the perfect fall soup! It's hearty, flavorful, and a great way to warm up on a cold day. I made it last night and my family loved it.