Best Acorn Squash Black Bean Soup Recipes

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ROASTED ACORN SQUASH SOUP



Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

SQUASH AND BEAN SOUP



Squash and Bean Soup image

Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 15

1 medium yellow summer squash
1 medium zucchini
2 cups cubed peeled Hubbard or acorn squash (10 ounces)
1 medium onion, chopped (1/2 cup)
4 cups water
4 teaspoons vegetable or chicken bouillon granules
1 tablespoon chopped jalapeño chili
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1 can (19 oz) Progresso™ red kidney beans, drained
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1 can (12 ounces) beer
1/3 cup shredded reduced-fat Cheddar cheese
Chopped fresh cilantro, if desired

Steps:

  • Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
  • Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 10 g, Protein 15 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 0 g

ACORN SQUASH SOUP



Acorn Squash Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

3 acorn squash, halved and seeded
2 tablespoons unsalted butter
1 1/2 cups diced onions
1/2 cup applejack, Calvados or other brandy
2 1/2 cups apple cider
4 cups chicken stock
1 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cider vinegar
Salt and freshly ground black pepper to taste
1 1/2 cups unsalted, unbuttered popcorn, optional

Steps:

  • Preheat oven to 350 degrees. Place the squash halves cut side down on a foil-lined baking sheet, and bake until tender, about 40 minutes.
  • Meanwhile, melt the butter in a large saucepan. Add the onion, saute until tender and then add the applejack. Scoop out the flesh of the squash, and add it to the saucepan along with the cider and chicken stock. Cook for 20 minutes.
  • Puree the mixture in a blender, in batches if necessary, until very smooth. Return to the saucepan, reheat and season with cardamom, cinnamon and nutmeg. Stir in the vinegar, and season to taste with salt and pepper. Garnish each serving with popcorn, if desired.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 954 milligrams, Sugar 11 grams, TransFat 0 grams

ACORN SQUASH & BLACK BEAN SOUP



Acorn Squash & Black Bean Soup image

I found this recipe on the "Reboot with Joe" website. What is better on a cold day then a bowl of soup!

Provided by landlocked 2

Categories     Black Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 acorn squash
15 ounces black beans, rinsed and drained
15 ounces crushed tomatoes
2 medium onions
4 garlic cloves
1 quart vegetable broth
1 tablespoon olive oil
1 tablespoon cumin
sea salt and pepper, to taste
1 avocado

Steps:

  • Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
  • Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
  • Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
  • Blend using a handheld blender or traditional blender.
  • Garnish with avocado slices and serve.

Nutrition Facts : Calories 320.8, Fat 12, SaturatedFat 1.8, Sodium 153.2, Carbohydrate 48.3, Fiber 14.8, Sugar 2.7, Protein 11.5

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Acorn squash black bean soup is a delicious and healthy dish that is perfect for fall and winter. It is a hearty and filling soup that can be enjoyed as a main dish or as a side dish. The soup is made with acorn squash, black beans, onions, garlic, and a variety of spices that come together to create a rich and flavorful soup. This dish is not only delicious but also nutritious, as acorn squash and black beans are packed with vitamins and minerals that are essential to good health. In this article, we will discuss what acorn squash black bean soup is, its nutritional value, and some tips on how to make this delicious soup.

What is Acorn Squash Black Bean Soup?

Acorn squash black bean soup is a soup that is made with acorn squash and black beans as its main ingredients. The acorn squash is roasted first to develop its sweetness, then it is mixed with black beans, onions, garlic, and a variety of spices to create a flavorful broth. The soup is usually topped with some sour cream, chopped cilantro, and a sprinkle of shredded cheese before serving. The result is a hearty and delicious soup that is perfect for any meal.

Nutritional Value

Acorn squash black bean soup is a nutritious meal that provides many health benefits. Let's take a closer look at the nutritional value of some of the main ingredients of this soup.
Acorn Squash
Acorn squash is a type of winter squash that is rich in vitamins and minerals. One cup of acorn squash provides 145% of the daily recommended value of vitamin A, which is essential for good vision and immune function. It is also a good source of vitamin C, which helps to boost the immune system and protect against colds and flu. Acorn squash is also high in fiber, which helps to regulate digestion and prevent constipation.
Black Beans
Black beans are a type of legume that are rich in protein, fiber, and essential nutrients. One cup of black beans provides 15 grams of protein, which is important for building and repairing muscle tissue. Black beans are also high in fiber, which helps to regulate digestion and prevent constipation. In addition, they are a good source of iron, magnesium, and potassium, which are essential for good health.
Onions
Onions are a type of vegetable that are low in calories but high in nutrients. They are a good source of vitamin C, folate, and potassium, which are important for good health. Onions also contain antioxidants that help to protect against disease and inflammation.
Garlic
Garlic is a type of herb that is known for its many health benefits. It contains compounds that help to lower cholesterol, improve blood pressure, and boost the immune system. Garlic is also rich in antioxidants, which help to protect against disease and inflammation.

How to Make Acorn Squash Black Bean Soup

Making acorn squash black bean soup is easy and straightforward. Here are some tips on how to make this delicious soup:
Ingredients:
- 2 acorn squashes, halved and seeded - 1 tablespoon olive oil - 1 onion, chopped - 2 garlic cloves, minced - 4 cups vegetable broth - 1 can of black beans, drained and rinsed - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and pepper to taste - Sour cream, chopped cilantro, and shredded cheese for topping
Method:
1. Preheat the oven to 375°F. 2. Place the acorn squash halves cut side down on a baking sheet. 3. Roast the squash for 40-50 minutes until the flesh is tender. 4. Remove the squash from the oven and let cool. 5. Heat the olive oil in a large pot over medium heat. 6. Add the chopped onion and minced garlic and cook for 5 minutes until softened. 7. Add the roasted squash into the pot and stir well. 8. Add the vegetable broth, black beans, ground cumin, smoked paprika, salt, and pepper to the pot and stir well. 9. Bring the soup to a simmer and let cook for 20 minutes to allow the flavors to blend. 10. Use an immersion blender or a regular blender to blend the soup until smooth. 11. Serve the soup hot, topped with some sour cream, chopped cilantro, and shredded cheese.

Conclusion

Acorn squash black bean soup is a delicious and healthy dish that is perfect for fall and winter. It is a wholesome meal that is packed with vitamins, minerals, fiber, and protein that are essential to good health. This soup is easy to make and can be enjoyed as a main dish or as a side dish. So next time you're looking for a hearty and warming meal, give this soup a try, and you won't regret it.
Acorn squash black bean soup is a delicious and nutritious dish that's perfect for those cool fall evenings. This soup is packed with fiber, vitamins, and minerals, making it a healthy and filling meal option. In this post, we'll share some valuable tips on how to make the perfect acorn squash black bean soup recipe. Tip #1: Choose The Right Acorn Squash Choosing the right acorn squash is crucial for the taste and texture of your soup. Look for squash that's deeply colored, with a hard, shiny skin. Choose a squash that feels heavy for its size, which is an indication that it’s full of flesh. A good acorn squash should have a sweet, nutty flavor, and a tender texture when cooked. Tip #2: Roasting The Squash Roasting the squash is the best way to bring out its natural sweetness and flavor. To roast the squash, preheat your oven to 400°F. Cut the squash in half lengthwise and remove the seeds and pulp. Brush the flesh with olive oil and sprinkle with salt and pepper. Place the squash halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the flesh is tender when pierced with a fork. Once the squash is roasted, you can easily scoop out the flesh and add it to your soup base. Tip #3: Flavorful Base A flavorful base is the key to a delicious acorn squash black bean soup. Start with sautéing onions, garlic, and spices like cumin, coriander, and chili powder in a large pot with some olive oil. This will help to develop a deep flavor profile for your soup. Once the onions and garlic are lightly browned and the spices are fragrant, add your roasted acorn squash, black beans, broth, and any other desired vegetables, like carrots or celery. Simmer the soup for 20-30 minutes until the ingredients are soft and well-combined. Tip #4: Pureeing The Soup To give the soup a velvety smooth texture, use an immersion blender or transfer it to a blender in batches and blend until smooth. If you prefer a chunkier soup, don't blend it completely. You can also mash some of the beans and squash with a fork or potato masher for added texture. Tip #5: Adding In Toppings A perfect acorn squash black bean soup wouldn't be complete without some flavorful toppings. Some great topping ideas include chopped cilantro, crumbled feta cheese, diced tomatoes, or a dollop of sour cream. Adding a slice of avocado, a drizzle of olive oil or hot sauce can also add some extra flavor and spice to your soup. In conclusion, acorn squash black bean soup is a healthy, easy to make, and delicious dish that's perfect for those cold autumn evenings. Remember to choose the right acorn squash, roast it to bring out its natural sweetness and flavor, and flavor your base well with tasty spices. Also, don't forget to puree the soup to give it a creamy texture and add in some toppings for added flavor and texture. With these tips, you are sure to create a delicious acorn squash black bean soup that your taste buds will thank you for.

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