Butternut Squash and Black Bean Soup
The bold flavors in this soup are sure to get your juices flowing on those cold winter days! Great to serve for lunch!
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- 3 strip(s) turkey bacon
- 1 medium butternut squash peeled, seeded, chopped into 1/2 in cubes
- 1 medium onion chopped
- 2 clove(s) garlic minced
- 4 cup(s) beef broth
- 1 can(s) black beans
- 1/2 teaspoon(s) cumin
- 1 teaspoon(s) thyme
- Saute bacon in soup pan with olive oil until crispy. Remove bacon. Add chopped onions and garlic to bacon fat with a splash of olive oil if needed. Saute for 3 minutes. Add cubed butternut and saute 15-20 minutes more. Add 4 cups beef broth and simmer for another 20 minutes until butternut is cooked through and slightly mushy. With a handheld puree mixer, puree until smooth. Add black beans, cumin, and thyme. Simmer for 5 minutes more. Add cooked, crumbled bacon on top to serve if desired.
This recipe is a personal recipe added by CassiM and has not been tested or endorsed by MyRecipes.
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