michael-in-phoenix
Well-known member
I've been making a version of this soup for a few years now, and I've been tweaking it along the way. I ran into a version on Kalyn's Kitchen food blog a few days ago and added some of her recipe into mine. Or maybe I added some of my recipe to hers. Not important.
HER recipe came from a Bon Appetit recipe called Azteca Squash Soup.
I made this last night and it is exceptionally tasty. I used a 2 pound package of fresh cubed butternut squash from Costco. It was SO MUCH EASIER than dealing with a whole butternut squash!
I also used Trader Joe's Roasted Corn Kernels. Good stuff.
Hope you try it and enjoy it as much as we did.
Spicy Butternut Squash Soup with Black Beans
2 lbs. butternut squash (skin and seeds removed), cubed to 1” to 1 ½” size
3 Tbsp. olive oil
salt and fresh ground black pepper, for seasoning squash
2 tsp. olive oil
2 cups onion, small chop
2 cups celery, small chop
6 cloves of garlic, minced
6 cups low-sodium chicken broth (or vegetable broth)
1 ¼ tsp. ground cumin
1 ¼ tsp. ground coriander
1 can (15 oz.) black beans
1 medium red bell pepper, chopped small
1 ½ cups fresh or frozen corn kernels (fire roasted, if you can get them)
3/4 cup chopped cilantro, more for garnish
1 serrano or jalapeño pepper, stemmed, ½ of seeds removed, minced
2 tsp. vinegar (white or red wine)
sour cream or plain Greek yogurt to garnish soup (if desired)
crushed tortilla chips to sprinkle in the soup if desired
Preheat oven to 400º F.
Place squash on a rimmed baking sheet covered with foil (dull side up). Drizzle 3 Tbsp. of olive oil over the squash and season with salt and fresh ground black pepper. Toss to coat well and spread squash evenly on baking sheet.
Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 45 to 55 minutes. Let squash cool enough to handle.
While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large soup pot or Dutch oven and sauté onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of broth and simmer the mixture about 10 minutes.
As soon as the squash has cooled enough to handle, mix it with the other 4 cups of broth and the ground cumin and coriander. Break up the squash with a large fork or potato masher. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender, blender, or food processor to puree the soup.
While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro, red bell pepper and mince the chile. After you're pureed the soup and returned it to the pot, add the beans, red bell pepper, corn kernels, cilantro, chile and vinegar.
Simmer about 20 minutes more, adding a little more broth if you'd like a thinner soup. Adjust salt, to taste. Serve hot, garnished with sour cream or plain Greek yogurt if desired and tortilla chips if desired.
***NOTES: Sliced, crispy fried shallots would be wonderful as a garnish. The sour cream or Greek yogurt really works well as they counter the sweetness of the squash.
HER recipe came from a Bon Appetit recipe called Azteca Squash Soup.
I made this last night and it is exceptionally tasty. I used a 2 pound package of fresh cubed butternut squash from Costco. It was SO MUCH EASIER than dealing with a whole butternut squash!
I also used Trader Joe's Roasted Corn Kernels. Good stuff.
Hope you try it and enjoy it as much as we did.
Spicy Butternut Squash Soup with Black Beans
2 lbs. butternut squash (skin and seeds removed), cubed to 1” to 1 ½” size
3 Tbsp. olive oil
salt and fresh ground black pepper, for seasoning squash
2 tsp. olive oil
2 cups onion, small chop
2 cups celery, small chop
6 cloves of garlic, minced
6 cups low-sodium chicken broth (or vegetable broth)
1 ¼ tsp. ground cumin
1 ¼ tsp. ground coriander
1 can (15 oz.) black beans
1 medium red bell pepper, chopped small
1 ½ cups fresh or frozen corn kernels (fire roasted, if you can get them)
3/4 cup chopped cilantro, more for garnish
1 serrano or jalapeño pepper, stemmed, ½ of seeds removed, minced
2 tsp. vinegar (white or red wine)
sour cream or plain Greek yogurt to garnish soup (if desired)
crushed tortilla chips to sprinkle in the soup if desired
Preheat oven to 400º F.
Place squash on a rimmed baking sheet covered with foil (dull side up). Drizzle 3 Tbsp. of olive oil over the squash and season with salt and fresh ground black pepper. Toss to coat well and spread squash evenly on baking sheet.
Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 45 to 55 minutes. Let squash cool enough to handle.
While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large soup pot or Dutch oven and sauté onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of broth and simmer the mixture about 10 minutes.
As soon as the squash has cooled enough to handle, mix it with the other 4 cups of broth and the ground cumin and coriander. Break up the squash with a large fork or potato masher. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender, blender, or food processor to puree the soup.
While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro, red bell pepper and mince the chile. After you're pureed the soup and returned it to the pot, add the beans, red bell pepper, corn kernels, cilantro, chile and vinegar.
Simmer about 20 minutes more, adding a little more broth if you'd like a thinner soup. Adjust salt, to taste. Serve hot, garnished with sour cream or plain Greek yogurt if desired and tortilla chips if desired.
***NOTES: Sliced, crispy fried shallots would be wonderful as a garnish. The sour cream or Greek yogurt really works well as they counter the sweetness of the squash.