Black Bean and Squash Soup

Black Bean and Squash Sou

This healthy, robust soup is sure to warm you up on those cold winter days. In this recipe, I use a carnival squash, but any squash will work. A carnival squash is a cross between a sweet dumpling squash and an acorn squash. They can be used in any recipe that calls for either an acorn or a butternut squash.

Black Bean and Squash Soup

Serves 4

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 zucchini, diced
2 carrots, diced
2 pounds squash, peeled and cut into 1-inch cubes
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 28-oz can tomatoes, diced with juices
1 19-oz can black beans, drained and rinsed
2 cups chicken stock
1/2 cup cilantro
Salt and pepper, to taste

In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add onions and garlic, sauté until onions are soft, about 5 minutes. Add bell pepper, jalapeno pepper and sauté three more minutes. Add the remaining ingredients, except for the cilantro, salt and pepper. Bring to a simmer and cook 20 minutes, stirring occasionally.

Puree half of the soup mixture in a food processor or with a hand blender. Return to the pot and add cilantro. Season with salt and pepper.  

Carnival Squash 

Other Soups To Try:

Cheese Potato Soup

Mulligatawny Soup

Potato Leek Soup