Creamy Butternut Squash and Black Bean Soup
This velvety butternut squash soup, enriched with protein-packed black beans, offers a deliciously warm embrace on chilly days. The sweet, earthy flavors of roasted squash seamlessly blend with spices and lime, creating a vibrant, gluten-free dish that's as satisfying as it is healthy. Perfect for a cozy dinner for two, this recipe is easy to make and packed with nutrition!
ingredients
- 1 medium butternut squash (about 1 lb), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- Juice of 1 lime
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro, for garnish (optional)
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- 2.
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3.
Add the diced butternut squash, vegetable broth, ground cumin, smoked paprika, and chili powder. Bring to a simmer and cook for 20-25 minutes or until the squash is tender.
- 4.
Once the squash is soft, use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches, being cautious of hot liquids.)
- 5.
Stir in the black beans and lime juice, and let the soup simmer for another 5 minutes to warm through.
- 6.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired. Enjoy your comforting bowl of goodness!
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