Mexican Seasoning - Black Bean- Butternut Squash Soup
Updated: May 4
You will NOT regret making this soup. Flavors so intense and varied, each spoonful feels like a fiesta in one's mouth. Colors of the Mexican flag clearly represented and the spices used in their cooking prominent. What makes this soup special is it works great if you are on a budget and feeding many, or is hearty and healthy enough for the week's meal prep or even if your entertaining it is beautiful to serve.
Black Bean- Butternut Squash Soup
Prep Time: 30 mins
Cook Time: 40 mins
3 tablespoons avocado oil or cooking oil
3/4 cup onion, chopped small
2 scallion stalks, white parts only
3 garlic cloves, minced
1/2 medium sized butternut squash, peeled, deseeded and cubed
4 cups chicken stock or vegetable broth or water
1 bay leaf
1 teaspoon salt
1/4 cup sour cream
1 cup black bean, cooked or 1 can black bean, drained
2 stalks scallions, green parts only
1 lime, juiced
1/2 cup grape tomatoes, halved
1-2 jalapeños, thinly sliced
1/4 cup cilantro leaves
1/2 cup queso fresco, crumbled
Tortilla chips to serve with
Heat oil in a large pot set on medium.
Sauté the onions and scallions till translucent. About 2- 3 mins
Add in the butternut squash, stock, bay leaf and salt.
Cover, reduce heat to medium-low and let the butternut squash cook through. About 25 mins.
Once the squash is cooked through, set aside to cool. Discard the bay leaf.
Once cooled, blend till smooth and return to heat on medium.
Bring the soup back up to a simmer, add the black beans (you can set 1/4 cup aside for garnish)
Once it comes to a simmer, reduce heat to medium-low, check seasoning.
Stir in the sour cream.
Slice the avocados and in a bowl toss with lime juice
When serving, ladle soup into the bowl, top with tomatoes, cilantro, scallion greens, jalapeños, black beans, and queso fresco
Serve with a tortillas chips.