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Black Bean and Butternut (or Sweet Potato) Soup

This soup recipe is a regular on our menu rotation.  The southwest flavors of chili, cumin, and paprika complement the butternut squash and black beans.

Black Bean and Butternut (or Sweet Potato) Soup

  • 1 T. oil
  • 1 chopped onion
  • 2 cups chopped peppers, any kind (such as bell peppers, anaheims, or poblanos)
  • 2 cloves of garlic, minced
  • 1 T. chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1.5 pounds butternut squash or sweet potatoes, peeled and cut into 1/2" cubes (about 4 cups)
  • 1 quart chicken stock
  • 1-2 cups cooked chopped chicken
  • 1 1/2 cups black beans, cooked and drained (equals 1 can)
  • 8 oz chopped fresh or canned tomatoes or tomato salsa
  • 1 tsp salt
  • 1/8 tsp pepper

Heat oil in large soup pot.

Add onions and peppers and saute until tender.

Add garlic and spices and saute briefly until fragrant.

Add chicken stock and butternut (or sweet potatoes) and simmer until tender.

Add chicken, black beans, tomatoes, salt, and pepper and heat through.

Top with cheddar cheese, minced cilantro, and sour cream.

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Comments

I made this soup for lunch today… with butternut squash…WOW is it good!! I was afraid the squash might overpower the flavor, but it was absolutely wonderful!! You must try it! So simple too. I would never think of making a Mexican style soup with butternut squash. Perfect for fall… YUM!!

This soup is amazing! I used sweet potatoes which were quick to prep and the flavors blended perfectly. A great way to use leftover chicken. Definitely making this again! Thanks for sharing Anna!

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