Black Bean Squash Soup

This is a vegetarian squash soup. Combining sweet potato and butternut squash gave this dish the sweet and creamy flavor. You can substitute the corn with garbanzo beans and more leafy green veggies if you like.

let’s cook!

ingredients:

1 small-sized butternut squash, peeled, deseed, cubed

1 small-sized sweet potato, peeled, cubed

4 tablespoons olive oil, divided

1 13 oz. can coconut cream, or 1 cup heavy cream

1 15 oz. can black beans, drained, rinsed

4 cups vegetable broth or water

1 cup frozen corn

2 Roma tomatoes, diced

2 garlic cloves, minced

1 yellow onion, chopped

1 jalapeno pepper, sliced, deseed for mild flavor

2 teaspoons taco mixed (see recipe below)

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon cumin

juice of one lime

FOR THE TACO MIXED

4 tablespoons chili powder

2 teaspoons cumin

2 teaspoons onion powder

2 teaspoons oregano

3 teaspoons garlic powder

3 teaspoons paprika

cilantro for garnish

INSTRUCTIONS:

Combine all taco mix ingredients. Place them in an airtight container or small mason jar. It lasts for about 2 months. You can use it for making any southwestern flavor dish. I use 2 teaspoons of taco mixture in every recipe I make. You can add more if you like.

Instructions:

1. Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper. Place the squash and sweet potato in a lined baking pan. Drizzle 2 tablespoons oil and season with salt and pepper. Toss to combine well, spread the squash and sweet potatoes to get an even roasting. Cool and set aside.

2. In a blender or food processor, combine roasted sweet potatoes, squash, coconut cream (or heavy cream), and vegetable broth (or water). Blend until smooth, set aside. You only need 2 cups of the squash mixture, save the leftover for your next dish. You can also freeze it.

3. Heat a soup pot with the remaining oil, add the onion, garlic, season with salt and pepper, stir to combine. Add the taco mixed, oregano, smoked paprika, and cumin, stir to combine.

4. Add tomatoes, jalapeno pepper, squeeze lime juice, corn, black beans, stir to mix. Add the squash mixture, constantly stirring until well combined. If the texture is too thick, add more vegetable broth or water, then taste and adjust the seasonings. Garnish with cilantro.

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