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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.

A white bowl with Black Bean Butter Nut Squash Soup in it topped with sour cream and slices of jalapeno. — This soup is easy to make and so flavorful!

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
Instructions
Recipe Notes
Special Equipment
Storage
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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.

Overhead photo of ingredients to make the soup. — This is all you need to make this recipe!

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.

Overhead photo of onion, celery, green bell pepper and poblano pepper chopped up on a cutting board. — Cut all the veggies into about ½" cubes.

Overhead photo of onion, celery, green bell pepper and poblano pepper in a large Dutch oven. — Sauté the onion, celery and peppers until they start to soften.

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.

Spices added into the pot. — Next, add the garlic and cook for one minute, and then add the spices.

Overhead photo of diced tomatoes, butternut squash and vegetable stock added into the pot. — Then add the squash, tomatoes and vegetable stock.

Finally, turn the stove off, add the spinach and stir it through to wilt, then add the black beans and hot sauce.

Spinach added into the soup. — After the squash is tender, add the spinach and stir through.

Black beans added into the soup. — And finally, add the beans and hot sauce.

Serve!

Recipe Notes

I made this Black Bean Butternut Squash Soup really thick, almost 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.

A spoon with a bite of black bean butternut squash soup on it. — The perfect one-pot meal!

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