Vegetarian

Butternut squash Black Bean Soup is for Soup.

Butternut squash Black Bean Soup takes several minutes to prepare.

Butternut squash Black Bean Soup takes 30 minutes to cook.

Butternut squash Black Bean Soup makes 1 servings.

The ingredients for Butternut squash Black Bean Soup are:

1 tb oil
1 large onion chopped
2 cloves garlic, chop
4 cups water
2 tsp better than bouillon chicken base
? tsp ground cumin
? tsp chili powder
? tsp oregano, dried
? tsp Penzey?s alleppo pepper or cayenne to taste
4 cups peeled and cubed butternut squash
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1 can 14.5 oz muir glen fire roasted tomatoes, no salt added
1 can black beans (Bush?s reduced sodium, drain and rinse)
1 cup frozen corn
1 Green bell pepper, cubed
3 Tb chopped cilantro

Here is how you make Butternut squash Black Bean Soup:

In stock pot Saut? onion and garlic on medium to low heat with oil till softened. Then add water, seasonings and squash. Bring to boil, reduce and cook 10-15 min. Remove a couple cups and puree, adding back to the soup. This helps to thicken the soup. Then add remaining ingredients and simmer until squash and green peppers are as tender as you like. Optional: Add some chopped fresh kale or spinach when you add the green peppers. Yield 11 cups Per cup 100 calories, 1.3 g fat, 0 saturated fat, 0 cholesterol, 225 mg sodium, 20 g carbs, 5 g fiber, 4 g proteinServing Size: Yields 11 cupsNumber of Servings: 1Recipe submitted by SparkPeople user HBP867.

The nutritional information for Butternut squash Black Bean Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 752.5

• Total Fat: 17.9 g
• Cholesterol: 20.0 mg
• Sodium: 4,519.6 mg
• Total Carbs: 148.6 g
• Dietary Fiber: 33.9 g
• Protein: 20.1 g

The dietary needs meet for Butternut squash Black Bean Soup is Low Fat