Healthy and Flavorful Mexican Bean and Squash Soup Recipe

This Mexican Bean and Squash Soup is a hearty and healthy dish packed with flavors. It combines the earthy taste of black beans and the sweetness of butternut squash, creating a perfect balance. This soup is easy to make and perfect for a weeknight dinner or a cozy lunch. It is also vegan and gluten-free, making it suitable for various dietary preferences.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 butternut squash, peeled, seeded, and cut into cubes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion becomes translucent.
2. Add the butternut squash cubes to the pot and cook for about 5 minutes, until they start to soften.
3. Add the black beans, diced tomatoes (with their juice), vegetable broth, cumin, chili powder, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the squash is fully cooked and tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, make sure to blend in batches and be cautious of the hot liquid.
6. Return the soup to the pot and heat it over low heat for a few minutes to warm it up.
7. Serve the Mexican Bean and Squash Soup hot, garnished with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup, if desired.

Interesting Facts