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    You are in: Home / Recipes / Black Bean and Butternut Squash Soup Recipe
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    Black Bean and Butternut Squash Soup

    Black Bean and Butternut Squash Soup. Photo by threeovens

    1/1 Photo of Black Bean and Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    threeovens's Note:

    This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
    2. 2
      Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
    3. 3
      To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.

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    Ratings & Reviews:

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    Nutritional Facts for Black Bean and Butternut Squash Soup

    Serving Size: 1 (158 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 137.6
     
    Calories from Fat 24
    17%
    Total Fat 2.7 g
    4%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 5.3 mg
    0%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 6.7 g
    27%
    Sugars 2.3 g
    9%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    low sodium vegetable broth

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