ROASTED BUTTERNUT SQUASH BLACK BEAN SOUP

Roasted Butternut Squash Black Bean Soup image

Fall soup gone hearty! Or is it hearty black bean soup gone autumn? Either way, this mash-up of two favorite is a warming, satiating affair.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 23

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Ingredients

6 cups cubed butternut squash (peeled and seeded, 3/4-inch dice (about 1/2 a large squash))
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 teaspoon Hungarian sweet paprika (or plain paprika)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium yellow onion (diced small (about 2 cups))
3 medium cloves garlic (minced)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 - 1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups 32 ounces low-sodium vegetable broth
3 15-ounce cans cooked black beans, drained, divided (about 4 1/2 cups total)
1 tablespoon red wine vinegar
Baked corn tortilla strips*
Sour cream or cashew sour cream
Cilantro
Roasted & salted pepitas
More roasted butternut squash
A sprinkle of paprika

Steps:

First, get the butternut squash in the oven. Preheat oven to 400 degrees Fahrenheit. Add butternut squash to a large bowl and toss with olive oil. Sprinkle with cumin, paprika, salt, and pepper and toss again until well-coated. Spread on a large rimmed baking sheet - I like to line mine with parchment paper for easier clean-up. Bake, stirring once or twice, until tender and some sides are golden brown, about 25 minutes.
While the squash roasts, start the soup. Set a medium soup pot over medium-low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 8 minutes. Add garlic, cumin, cinnamon, cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook, stirring constantly, for one minute.
Add the vegetable broth and 2 cans (3 cups) of the drained black beans. Stir well and remove from heat.
When the squash is cooked, add half the squash to the soup. Working in batches with a blender or using an immersion blender, puree the soup. Return the soup to the stovetop and add the remaining can (1 1/2 cups) beans and all but 1/2 cup of the remaining butternut squash. Stir and cook over medium low until hot.
Add red wine vinegar and stir to combine. Taste and add more salt, pepper, and/or cayenne if desired.
Serve with assorted toppings and reserved roasted butternut squash.

Nutrition Facts : Calories 226 kcal, Sugar 7 g, Sodium 843 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 38 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving