Black Bean and Squash Soup

Name: Black Bean and Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 acorn squash, peeled and cubed; 1 can black beans, rinsed and drained; 1 can diced tomatoes; 1 can corn, drained; 1 medium white onion, diced; 3-4 cloves garlic, chopped; 1 Tbs ground cumin; 1 Tbs spicy chili powder; 2 tsp smoked paprika; Cilantro optional; Juice of a lime optional; 5 cups vegetable broth; Olive oil; Salt and pepper to taste

1 step

Prep:15minCook:30min

Updated at: Sun, 22 Sep 2024 19:11:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories121.8 kcal (6%)

Total Fat3.3 g (5%)

Carbs19.7 g (8%)

Sugars4.9 g (5%)

Protein4.8 g (10%)

Sodium836 mg (42%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 clovesgarlic

1 Tbsground cumin

1 Tbsspicy chili powder

2 tspsmoked paprika

5 cupsvegetable broth

Instructions

Step 1

Add enough olive oil to coat bottom of pan. Heat. Add squash and cook 5-7 minutes. Remove from pot and set aside. Cook onion 3-4 minutes, then add garlic. Cook until fragrant. Add spices and cook 30 seconds or so then add tomatoes. Add broth, squash, beans, corn. Cook until squash is soft then blend with immersion blender. Leave it chunky. Now is the time to add the lime and cilantro if you want. Season with salt and pepper as you go along. Veggie broth can be salty so be mindful.