Butternut squash soup with black beans in a white bowl
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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.
Cook Time20 mins
Servings: 4

Ingredients

  • 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
  • Salt
  • 1 tbsp Vegetable oil

Instructions

  • 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.