Butternut Squash and Black Bean Soup

Ingredients and Weight:

• Butternut squash, peeled and cubed, 5 lbs
• Black beans, rinsed and drained, 2 cups
• Onion, chopped, 1 cup
• Bell pepper, chopped, 1 cup
• Celery, chopped, 1 cup
• Garlic, minced, 1/2 cup
• Vegetable broth, 4 cups
• Water, 2 cups
• Cumin, 1 teaspoon
• Chili powder, 1 teaspoon
• Salt and pepper, to taste
• Sour cream, for garnish (optional)

Preparation Time:

20 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large pot or Dutch oven over medium heat, heat the olive oil.
2. Add the onion, bell pepper, celery, and garlic and cook until softened, about 5 minutes.
3. Add the cumin, chili powder, salt, and pepper and cook for 1 minute more.
4. Add the butternut squash, black beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the squash is tender.
5. Remove from heat and puree the soup using an immersion blender or transfer to a regular blender and puree until smooth.
6. Return the soup to the pot and season with additional salt and pepper to taste.
7. Serve hot with a dollop of sour cream, if desired.

Nutritional Information:

One serving (1 cup) contains approximately:

• Calories: 200
• Fat: 6 grams
• Protein: 12 grams
• Carbohydrates: 30 grams
• Fiber: 8 grams

Dish Characteristics:

• Creamy and flavorful
• Warm and comforting
• Ideal for a fall or winter meal
• Suitable for vegetarians

User Comments:

• "This soup is absolutely delicious! It's the perfect balance of sweet and savory."
• "I loved the addition of the black beans, which gave it a nice texture and protein boost."
• "This soup is easy to make and always a crowd-pleaser."
• "I like to add a bit of heat to mine by topping it with some chopped jalapeños."
• "This is a great soup to make ahead of time and freeze for later."

Special Precautions and Tips:

• If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and puree until smooth. Be careful not to overfill the blender, as hot liquids can expand and cause the blender to explode.
• To make this soup vegan, simply omit the sour cream garnish.