Recipes

Black Bean and Butternut Squash Soup

By Julie Diaz

6/23/2026, 5:39:22 PM

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This recipes can serve 6-8. It can be enjoyed cold too.

Ingredients

1 T Olive Oil

1 small onion, chopped

2 cloves garlic, minced

1 jalapeno, seeded and finely chopped

3 cups butternut squash, peeled, seeded and chopped

1 medium zucchini, halved lengthwise and thinly sliced

1 cup grape tomatoes, halved lengthwise

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chile powder

1/8 teaspoon cayenne pepper

4 cups vegetable broth, no sodium

2 cups kale, chopped

1 teaspoon fresh oregano leaves, chopped

1 teaspoon fresh rosemary, chopped

1 1/2 cups cooked black beans (1 can, drained and rinsed)

1 lime, juiced

Make it

1

Heat olive oil in a large pot.

2

Add onion, garlic, and jalapeño, sauteing 5 minutes or unitl softens.

3

Add butternut squash, continuing to cook 5 more minutes.

4

Stir in zucchini and grape tomatoes then add spices, tossing to mix well.

5

Add vegetable stock, bring to a boil, reduce heat and simmer 10-15 minutes until vegetables are almost done.

6

Stir in kale, oregano, rosemary and beans, cooking 2-3 more minutes or until everything is done and heated through.

7

Squeese lime juice into soup.

8

Stir and taste for seasonings, adding more lime, salt or cayenne if needed.

Black Bean and Butternut Squash Soup

Ingredients

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