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Black Bean and Butternut Squash Soup

Prep Time1 hour
Cook Time45 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Mexican, soup
Servings: 8

Equipment

  • Immersion blender or regular blender

Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion coarsely chopped
  • 4 cloves garlic, or more to taste
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp unsweetened cocoa powder
  • 1 chipotle chili in adobo plus some adobo liquid
  • ΒΌ tsp red pepper flakes optional
  • kosher salt and black pepper
  • 4 cups chicken stock, vegetable broth or water plus more if needed
  • 4 cups peeled, cubed butternut squash
  • 2 cups greens (kale, chard, spinach) coarsely chopped
  • 1 15 oz can black beans drained and rinsed
  • avocado, cilantro, tortilla chips and sour cream for serving

Instructions

  • In a heavy dutch oven or stock pot, heat oil over medium heat.
  • Add onion and cook until translucent but not browned.
  • Add garlic, chili powder, cumin, cocoa powder, chipotle in adobo, red pepper flakes and salt and pepper. Stir and cook about 1 minute, until well combined and fragrant. Add stock or water and butternut squash.
  • Bring to a simmer and cook over medium low heat until squash is very tender - approximately 25-30 minutes. Puree with immersion blender until completely smooth. If soup seems too thick, add more stock or water to desired consistency
  • Add black beans and greens and cook another 15-20 minutes or so until all ingredients are well blended, greens are wilted and beans are hot. Adjust seasonings.
  • Serve with avocado, cilantro and tortilla chips.