Soup

Black Bean and Butternut Squash Soup is for Soup.

Black Bean and Butternut Squash Soup takes 20 minutes to prepare.

Black Bean and Butternut Squash Soup takes 60 minutes to cook.

Black Bean and Butternut Squash Soup makes 12 servings.

The ingredients for Black Bean and Butternut Squash Soup are:

Weigh out all the ingredients as per the grams in parathesis if you want it exact , but for simplicity you could just purchase the following.
1 med sized white onion chopped (264 gms)
2 small carrots chopped (103 gms)
1 med jalapeno minced (10 gm)
1 stalk celery chopped (60 gm)
2 lg garlic cloves minced (about 2 tablespoons) (11 gm)
1 small butternut squash sm cubes (456 gms)
3 Tblsp olive oil
2 Tblsp cooking sherry
3 tsp vegetable broth concentrate
3 tsp chicken broth concentrate (or stay with veggie if you want pure vegetarian)
2 cans black beans (15 oz cans)
3 tsp ground cumin
2 Tblsp dried oregano
8 cups water
1 tsp chili powder (I used chipolte powder to add a little heat)
2 bay leaves ( remember to not eat these)

Here is how you make Black Bean and Butternut Squash Soup:

Cut off outside of butternut squash and dice into 1/4" cubes. Chop up rest of veggies. Saute in olive oil the onions, carrots, celery, butternut squash (sm cubes), garlic, jalapeno until soft. It helps to cover for about 10 minutes to steam the squash to tender. Mash 1 can black beans in a bowl and all to veggies along with water, broth concentrate, cooking sherry and the second can of black beans. Add in cumin and oregano plus some chili powder (about 2 tsp) & bay leafs (2) & pepper to your taste. Simmer for an hour or so. Makes 12 cupsNumber of Servings: 12Recipe submitted by SparkPeople user BIGFORKIAN.

The nutritional information for Black Bean and Butternut Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 131.4

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 569.5 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 5.4 g
• Protein: 4.3 g