Black bean butternut squash soup

Black bean butternut squash soup - healthy, delicious recipe for those cold evenings in the Fall and in the Winter. This savory soup is super comforting. It is also a great side dish for Thanksgiving and Christmas.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 175kcal

Ingredients

1 tablespoon unsalted butter
1 small onion chopped
8 shallots minced
4 garlic cloves minced
1 tablespoon ground cumin
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper , fresh
1 cup tomatoes , fresh or drained from the can, chopped
1 cup black beans , drained, from the can
2 cups roasted butternut squash
2 cups chicken broth
½ cup dry Sherry
more salt to taste
¼ cup heavy cream

Instructions

In a large saucepan, melt butter. Add chopped onion, minced shallots, minced garlic cloves, 1 tablespoon cumin, ½ teaspoon salt, ½ teaspoon black pepper. Saute on medium heat for about 5 minutes, until onions are translucent. Add chopped fresh tomatoes (or canned tomatoes), and continue cooking for 5 more minutes.
Add black beans, butternut squash and 1 cup chicken broth to food processor. Process until finely pureed. Add onion mixture from the saucepan to the food processor and process everything (pureed beans and butternut squash plus onion mixture) together until smooth.
Place the pureed mixture back in the saucepan, add 1 cup chicken broth, ½ cup dry sherry, stir until well combined, and simmer, covered, on low heat for 20 minutes. Season with more salt and cumin if necessary.
To my taste I use 1 teaspoon salt total (but I notated ½ teaspoon because you might find 1 teaspoon too salty – judge for yourself). I also season with 1 tablespoon and 2 teaspoons cumin total – to your taste 1 tablespoon total from step 1 might be enough.
To serve, sprinkle with heavy cream swirls, salt and pepper on top.

Notes

Adapted from Epicurious.

Nutrition