Butternut Squash and Black Bean Soup

Photo: CassiM

The bold flavors in this soup are sure to get your juices flowing on those cold winter days! Great to serve for lunch!

Yield: 4 servings
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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


  1. 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.
February 2013

This recipe is a personal recipe added by CassiM and has not been tested or endorsed by MyRecipes.

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