Name: Butternut Squash and Black Bean Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs. butternut squash, diced into ¾ inch cubes ($2.98); 1 onion, diced ($0.39); 3 cloves garlic, minced ($0.24); 1 Tbsp olive oil ($0.12); 1 ½ tsp chili powder ($0.15); 1 tsp cumin ($0.10); ½ tsp garlic powder ($0.05); ½ tsp smoked paprika ($0.05); ¾ tsp salt ($0.05); ½ tsp freshly cracked black pepper, divided ($0.04); 1 15 oz. can black beans, drained ($1.00); 1 14.5 oz. can fire-roasted diced tomatoes ($1.25); 4 cups chicken broth ($0.68); 4 cups chopped kale ($1.49)

Butternut Squash and Black Bean Soup Recipe

This one-pot Butternut Squash and Black Bean Soup is budget-friendly, super easy to make, and packed with tons of flavor! It’s absolutely perfect any day of the week.

40 min total 15 min prep 25 min cook 6 197 cal

Instructions

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1 Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
2 Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
3 Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
4 Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
5 Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
6 During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
7 Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!