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.
Currently, my counter is a total smorgasbord of squash. From acorn squash to delicata squash to spaghetti squash to pretty much everything in between, I think I might have all varieties represented.
Besides roasting winter squash, I love making soup. And the best of the bunch for the task is butternut squash.
With the right vegetable peeler, it doesn’t take too much effort to peel butternut squash and then cube it for any fall or winter soup recipe.
Then when you simmer the squash in broth until it’s tender, it easily blends into a silky and smooth soup.
The usual versions of butternut squash soup involve herbs like rosemary and sage. This spicy version is different.
The smoky heat comes from chipotle peppers. Canned chipotle peppers are spicy to say the least That’s why I limit it to chopping a single pepper plus a teaspoon of adobo sauce in the soup.
To go with the chipotles, I also stir in cumin and paprika.
This is what you need for this easy butternut squash soup recipe:
Before you put the soup in the refrigerator, let it cool off. You want it to be at room temperature. Then spoon it into an airtight container.
You can store the soup in the refrigerator up to 5 days.
Yes! Let the soup cool to room temperature before you transfer it to a container to freeze. I love these silicone freezing trays because they are divided into individual portion sizes, and they come with a lid.
Freeze the soup before you add the yogurt or pepitas for garnish. These should only top each bowl right when you are serving them.
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