Chipotle peppers give this spicy butternut squash soup with black beans a smoky kick and heat. This is an easy vegan fall – winter soup recipe.
- 1 tablespoon olive oil
- 1 white onion, roughly chopped
- 1 chipotle pepper, finely chopped, plus 1 teaspoon adobo sauce, from a can of chipotles en adobo
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 butternut squash (about 3 pounds), peeled and diced
- 4 cups low-sodium vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons chopped cilantro plus more for serving
- Juice of 1 lime
- Plain yogurt and pepitas for serving
- In a large saucepan, heat the olive oil over medium heat. Sauté the onions until they start to soften, about 4 minutes.
- Stir in the chipotle peppers and adobo sauce, garlic, cumin, paprika, salt and pepper. Continue sautéing until fragrant, about 1-2 minutes.
- Add the butternut squash to the saucepan. Then pour in the vegetable broth. Bring the mixture to a boil, reduce heat and simmer for 15-20 minutes until the squash is tender.
- Carefully, use an immersion blender to puree the soup. You can also transfer it in batches to a blender to puree, and then return it to the saucepan.
- Stir in the black beans, cilantro and lime juice. Warm the soup over low heat for 2-3 minutes.
- Divide the soup into bowls. Top with a dollop of yogurt, pepitas and chopped cilantro before serving.
To keep the soup vegan, make sure to use non-dairy yogurt for garnish.