Vegan Black Bean & Butternut Squash Soup Recipe

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: pumpkin

Sweet potatoes add similar sweetness and creaminess.

black beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive and can be used interchangeably.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

jalapeño

🥗Healthier: green bell pepper

💰Cheaper: banana pepper

Banana peppers provide flavor without the heat.

Peel the butternut squash using a potato peeler.

Cut the butternut squash into small cubes, about 3 cups worth.

Melt 2-3 tablespoons of butter in a large pot.

Chop and add a small onion and one carrot to the pot; sauté until softened, about 4-5 minutes.

Add the cubed butternut squash and a 15-ounce can of chicken broth to the pot.

Add a couple of cups of water to cover the squash and bring to a boil.

Simmer uncovered for about 30 minutes until the squash and carrots are fork-tender.

Add spices: 1/4 teaspoon ground allspice, 1/4 teaspoon cinnamon, 1 tablespoon brown sugar, 1/4 cup honey, 1/4 teaspoon salt, and black pepper to taste.

Blend the soup using an immersion blender until smooth.

Add 4 ounces of cream cheese and let it melt into the soup before tasting and adjusting seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary