This Mexican-inspired black bean soup recipe gets its creamy texture from healthy butternut squash.
I’m into bean soups these days. Beans are cheap and versatile. You can cook them in a pot on the stove, or leave them for hours in a slow cooker. You can add almost any spice you’d like and come up with a creamy concoction packed with fill-you-up fiber and protein.
Have I convinced you yet?
If you’re still on the fence, give this spicy black bean soup recipe a try with a few of your favorite baked tortilla chips and a dollop of sour cream. I’ll bet you change your mind.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 8 cups vegetable broth
- 4 cups butternut squash , cubed
- 3 cans low sodium black beans, rinsed and drained
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 tsp cumin
- 8 tablespoons light sour cream
- 2 large green onion, thinly sliced
- Preheat a dutch oven, or large saucepan over medium high heat and add olive oil. Add onion and cook for 5 - 8 minutes until very soft. Add broth as needed to keep from burning.
- Add remaining ingredients, except sour cream and green onion. Simmer for 30 -40 minutes until soup reduces to a creamy texture.
- Serve with sour cream and green onion.
Amount Per Serving
Calories: 175, Old Weight Watchers PointsPlus 4
Total Fat: 3.28g
Total Carbs: 29.58g
Dietary Fiber: 8.41g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.