This Black Bean Butternut Squash Soup is easy to make and is so flavorful! Its the perfect one-pot meal for Fall and Winter.
I make so many soups and stews in the Fall and Winter. I love to make my Gluten-Free Instant Pot Lentil Stew for a quick weeknight meal or a big pot of my Vegan Acorn Squash and White Bean Stew or even Vegan Vegetable Barley Soup for meal prepping.
This Black Bean butternut Squash Soup is easy and delicious and has some of the flavors of a cozy pot of chili, but it is decidedly a soup. But, that shouldn't stop you from topping it with a dollop of sour cream!
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Ingredient Notes
Butternut Squash: I use so much butternut squash in the Fall! From Butternut Squash Farrotto, to Butternut Squash Steaks, I'm always finding new ways to use it! And this soup has plenty of peeled and diced butternut squash in it. Just about an entire medium squash! You can substitute any winter squash you have on hand.
Poblano Pepper: Poblano peppers are a mild to medium spicy green pepper. They are so delicious in soups and chilis like my Vegan White Bean Chili. But, if you can't find one, use the remaining half of the green bell pepper.
Vegetable Stock: I love Better than Boullion for vegetable stock.
Smoked Paprika: I love the light smokiness this adds to the soup. But, if you don't like smokiness, use regular paprika instead!
Hot Sauce: The hot sauce at the end adds a little acidity and a mild spice.
Instructions
This Black Bean Butternut Squash Soup is super simple to make! Here's how:
First, cut all of the vegetables into about ½" pieces.
Then, heat oil in a large pot over medium heat and add the onion, celery, bell pepper and poblano pepper. Cook until the vegetables start to soften, about 5-7 minutes.
Next, add the garlic and cook for 1 minute.
Now, add the chili powder and smoked paprika, stir and cook for about 3 minutes.
Then, add the butternut squash, diced tomatoes and vegetable stock. Bring the mixture to a boil, then reduce heat to low and simmer with the lid on for 25 minutes.
Finally, turn the stove off, add the spinach and stir it through to wilt, then add the black beans and hot sauce.
Serve!
Recipe Notes
I made this Black Bean Butternut Squash Soup really thick, almost like a stew!
If you like more of a brothy soup, just add an extra cup of vegetable stock.
Special Equipment
You will need a large 5-quart Dutch-oven or other large pot for this recipe.
Storage
To store this Black Bean Butternut Squash Soup, transfer it to an airtight container and store in the refrigerator for up to 4 days.
Or, freeze for up to a month.
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📖 Recipe
Black Bean Butternut Squash Soup
Equipment
- 1 5 Quart Dutch Oven or Soup Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Large Yellow Onion, small dice see note
- 2 Large Ribs of Celery, small dice
- ½ Large Green Bell Pepper, seeded, small dice
- 1 Medium Poblano Pepper, seeded, dice see note
- 2 Large Cloves of Garlic, minced
- 2 teaspoon Chili Powder
- 1 ½ teaspoon Smoked Paprika
- 4 Cups Peeled and Diced Butternut Squash about ½" cubes
- 4 Cups Low-Sodium Vegetable Stock
- 1 14.5 oz Can of Diced Tomatoes
- 2 Cups Baby Spinach
- 1 15 oz Can of Black Beans, drained and rinsed
- 2 teaspoon Hot Sauce I used Cholula
- Salt and Black Pepper to taste.
Instructions
- In a large 5 quart Dutch oven over medium heat, add the olive oil, onion, celery, bell pepper and poblano pepper. Season with a pinch of salt and pepper. Cook until the vegetables start to soften, about 5 minutes.2 tablespoon Extra Virgin Olive Oil, 1 Large Yellow Onion, small dice, 2 Large Ribs of Celery, small dice, ½ Large Green Bell Pepper, seeded, small dice, 1 Medium Poblano Pepper, seeded, dice
- Add the garlic and cook until fragrant, about 1 minute. Then, add the chili powder and smoked paprika. Stir and cook for 2-3 minutes.2 Large Cloves of Garlic, minced, 2 teaspoon Chili Powder, 1 ½ teaspoon Smoked Paprika
- Add the butternut squash, vegetable stock, and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and cook with the lid on for 25 minutes, or until the butternut squash is tender.4 Cups Peeled and Diced Butternut Squash, 4 Cups Low-Sodium Vegetable Stock, 1 14.5 oz Can of Diced Tomatoes
- Turn the heat off and add the spinach. Stir the spinach in to wilt. Then add the black beans and hot sauce. Taste and add additional salt and black pepper if needed. Serve.2 Cups Baby Spinach, 1 15 oz Can of Black Beans, drained and rinsed, 2 teaspoon Hot Sauce, Salt and Black Pepper to taste.
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