Go Back Email Link
squash and black bean soup

Butternut Squash & Black Bean Soup

Helen Ridgeway Helen Ridgeway
This butternut squash & black bean soup is autumn in a bowl. Full of hearty ingredients and packed with fibre, it will keep you full until dinner! Ready in about 30 minutes and ideal for meal prep, this soup is a fantastic option for a nourishing lunch to enjoy throughout the week.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, Soup
Servings 4
Calories 332 kcal

Ingredients
 

  • 1 red onion
  • 1 red pepper
  • ½ medium butternut squash
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 2 tsp smoked paprika
  • Pinch chilli flakes
  • Pinch cinnamon
  • 2 x 400g cans of chopped tomatoes (2 x 14oz)
  • 3 x 400g cans of black beans (3 x 14oz)
  • 1 litre of vegetable stock (4 cups)
  • 2-3 handfuls of spinach
  • Lots of salt and pepper
  • Squeeze of lime juice

Instructions
 

  • Peel the squash and chop into chunks. Chop the peppers, onions and garlic. Add the oil to a large pan and sauté the vegetables for about 10 mins.
  • Add the herbs and spices to the pan and cook for another minute. Drain and rinse the beans and add to the pan with the tomatoes and stock. Mix well and simmer for about 20 mins until the veggies are cooked. Add the spinach for the last minute. Add a squeeze of lime and season to taste.

Notes

  • This will store in the fridge for about 3-4 days and freezes well too.
  • Depending on your own tastes, you can add more or less chilli.
  • The nutritional information is based up the recipe serving 4 – but it could stretch to 6, depending on appetites.

Nutrition

Calories: 332kcalCarbohydrates: 64.1gProtein: 18.5gFat: 7.1gSaturated Fat: 2.5gFiber: 16.2g
Keyword black bean soup, butternut squash, easy soup
Tried this recipe?Let us know how it was!