Spicy Black Bean and Butternut Squash Soup

Spicy Black Bean and Butternut Squash Chili

The inspiration for this meal came from the one poor little butternut squash that’s been sitting on my counter since November, just begging me to be cooked. The truth is, I’m so squashed-out from all that we got from our farm share that I just couldn’t bear to eat anymore for at least a month. I knew I probably only had a few weeks left before my squash started to go bad so I searched my cupboards (AKA Pinterest) for a dish that wasn’t overly squashy. The original recipe calls for adding bulgar to add bulk and to replace the beef, but I chose not to add it. I love chili, so I knew I’d only be kidding myself into thinking it was something that it’s not. That being said, this soup definitely stacks up against the competition. It makes a hearty weeknight meal or reheats easily for lunch. Bonus: It’s 100% vegetarian/vegan if you use vegetable broth and omit the optional greek yogurt topping.

Spicy Black Bean and Butternut Squash Soup
adapted from The Bitten Word

  • 1 1/2 tablespoons olive oil
  • 1 onions, chopped
  • 4 garlic cloves, chopped
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 28-ounce can whole peeled tomatoes, hand crushed
  • 2 15.5-ounce cans black beans, rinsed
  • 2 cups frozen fire roasted poblano peppers
  • 1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
  • 2 teaspoons dried oregano
  • 2-4 cups chicken or vegetable broth, depending on desired thickness
  • juice of half a lime
  • coarse kosher salt
  • greek yogurt (optional)
  • sliced avocado (optional)

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, poblanos, squash and oregano. Add broth and lime juice. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until squash is tender, stirring occasionally, about 30 minutes. Season to taste with coarse salt and freshly ground black pepper. Serve with greek yogurt and avocado slices.

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