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    You are in: Home / Recipes / Spicy Butternut Squash Soup With Black Beans, Red Bell Pepper, A Recipe
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    Spicy Butternut Squash Soup With Black Beans, Red Bell Pepper, A

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    10 mins

    1 hrs 40 mins

    Zeldaz's Note:

    Recipe from Kalyn Denny's blog, Kalyn's Kitchen, adapted by her from a recipe in Bon Appetit. Her blog centers on healthful, low-sugar recipes suitable for the South Beach Diet, but her recipes are great for anyone. My husband, not a huge fan of winter squashes, really enjoys this filling soup. We add a squeeze of lime juice at the table. I use packaged butternut squash chunks from Sam's and roast them about half an hour until soft and slightly caramelized. I also use strong homemade chicken or turkey stock instead of vegetable broth and 2 cups of cooked black beans instead of the canned ones.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
    2. 2
      While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
    3. 3
      As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
    4. 4
      While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.

    Ratings & Reviews:

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    Nutritional Facts for Spicy Butternut Squash Soup With Black Beans, Red Bell Pepper, A

    Serving Size: 1 (334 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 223.5
     
    Calories from Fat 21
    54%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 56.6 mg
    2%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 11.0 g
    44%
    Sugars 8.7 g
    35%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    vegetable stock

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