Black Bean Butternut Squash Soup

5 from 1 vote

This Black Bean Butternut Squash Soup is easy to make and is so flavorful! Its the perfect one-pot meal for Fall and Winter.

Prep Time20

Cook Time35

Total Time55

Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 70kcal

Cost: $5

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.

Dice all the vegetables into about ½" pieces. It doesn't have to be exact.

If you can't find a poblano pepper, leave it out and use the whole green bell pepper.

I like soup to be pretty thick, so if you like a more brothy soup, just add another cup of vegetable stock!