Black Bean Butternut Squash Soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Cuisine: Entree
Ingredients
Scale
- 1 small butternut squash
- 1 1/2 cup cooked black bean or 1 can
- 1 red bell pepper
- 2 yellow squash
- 1 tomato
- 1/2 onion
- 2 cloves garlic
- 2 tbsp chili powder
- 1/2 tbsp cumin powder
- 1 tbsp of coconut oil
- 4 cups vegetable broth or water
- Salt & pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped butternut squash, garlic, onion and cook until soft.
- Add black beans, chopped red bell pepper, diced tomato, chopped yellow squash, chili powder, cumin, salt & pepper and then add 4 cups of vegetable broth (or enough to cover everything).
- Simmer for 20 minutes, adding more broth, as needed.
- Season to taste with more salt, pepper, and/ or spices to your liking. Enjoy warm!
Notes
If making fresh beans, soak 1/2 cup dried black beans over night. Drain water and bake in 2 cups water for 45 min to 1 hr on medium heat. A half cup of dried black beans yields 1 1/2 cup cooked.
Nutrition
- Serving Size: 6
- Calories: 108
- Sugar: 2g
- Sodium: 748mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 5.9g
Find it online: https://livesimplynatural.com/black-bean-butternut-squash-soup/