Butternut Squash Soup with Black Beans
The butternut squash soup with black beans takes me back to a beautiful moment of discovering new food profiles unexpectedly. It is such a joyful recipe because of its robust flavor with cumin and lime playing with the sweetness of the butternut squash.
- 2 Cups Butternut Squash
- 1 Can Black Beans rinsed
- 1 Cup Mirepoix
- 4 Cups Chicken Broth
- 1 Lime
- 1/2 tsp Cumin Powder
- 2 Cloves Garlic
- 1 tbsp Vegetable oil
This the perfect recipe to use the pre-cut butternut squash that is sold in the stores. It cuts down on prep time. Cut the butternut squash into chunks if you are prepping it yourself. I prefer smaller pieces to cut down on cooking time.
Smash the garlic cloves. Add the oil into a medium saucepan. After heating for a minute, add the mirepoix and smashed garlic cloves. Sprinkle a pinch of salt. Stir frequently and allow the vegetables to sweat for few minutes until translucent.
Once mirepoix looks soft, add in the butternut squash chunks and the cumin. Stir frequently for about four minutes, then add in the chicken broth. Bring it up to a simmer.
Add in the black bean. Taste the soup to check that salt is at an optimal level. Let it all cook together until the butternut squash chunks are tender.
Serve soup in a bowl with a wedge of lime. Squeeze lime juice over the soup before eating.