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Butternut Squash & Black Bean Soup

During the fall, preparing recipes with pumpkins or butternut squash are a perfect way to highlight the season's bounty. And what's better during the crisp days of autumn than a warm, spicy, and creamy soup?

Squash and pumpkin have long been known as great Halloween vegetables, also popular for Day of the Dead. But these versatile veggies aren't just month of October decoration! Pumpkin and squash have excellent nutritional properties, including a high vitamins A, B and C content, as well as minerals such as zinc, cobalt, boron, calcium, magnesium, iron and potassium. Blending them into a smooth soup is an easy way to use them to advantage on cool days. The other ingredient of this dish, black beans, are native to the Americas, and considered comfort food in most Latin countries. Though merely used as a garnish on this dish, they're nutritional properties are boundless.

When I moved to America from Argentina, I started to enjoy this fun, festive day, and since orange and black are the traditional colors associated with it, this soup is perfect to place on your Halloween table. To keep things inherently Latin, I added a touch of spicy notes to this classic soup with the addition of chile peppers, and a touch of (frijoles negros) black beans as garnish to adhere to Halloween themes.

Last, I've added a few tablespoons of cream to heighten the silkiness of the soup, but if you are on diet, you can omit this ingredient. And, if you use pumpkin, don't forget to save those seeds to prepare in the oven with a little salt -- a totally delicious, not to mention healthy, snack.

Butternut Squash & Black Bean Soup

  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 carrot, chopped
  • 2 red onions, chopped
  • 1 white part of long onions
  • 36 ounces chicken stock
  • 2.2 pounds butternut squash pieces (can be substituted for pumpkin)
  • salt and fresh ground black pepper (to taste)
  • ¼ teaspoon chili garlic sauce
  • chile pepper (to taste)
  • 3 tablespoons heavy cream
  • handful of fresh cilantro, for garnish
  • 3 tablespoon black beans can, for garnish
  • Parmesan cheese (optional)

Click here for the full recipe.

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