Black bean and squash soup from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Notes about this recipe

  • jenburkholder on November 01, 2021

    Good if not great soup. Creamy, warm, and hearty; I ate it with corn tortillas and the suggested sprinkle of queso fresco. The only thing to note is its very unattractive color - maybe not a soup for company.

  • Rinshin on November 10, 2018

    A more flavorful and spicier soup version of Mexican pureed pinto beans. I liked the soup better before pureed for the texture and looseness. Felt like I could taste the components better. But, this is a very tasty soup even when using canned black beans like I did. Used roasted butternut squash and it is a good use of butternut squash with the increased savoriness coming from being roasted. Sprinkled feta on top before serving.

  • Nancith on November 06, 2018

    I agree with other reviewers: this is a fantastic soup! It's spicy, tangy, warming all at the same time. Being short on time, there was a bit of "cheating" on my part, using canned black beans, & not roasting the squash, but cooking it with all the other veggies in broth till tender, then pureeing. My guess is roasting the squash enhances the flavor even more. A keeper for sure!

  • eliza on December 17, 2016

    A good soup with a nice balance of flavours. A nice kick is provided by the jalapeño peppers. I pre soaked my beans overnight for this one.

  • cespitler on December 11, 2016

    Yum--the Black Bean and Squash Soup is absolutely delicous. Do not skip the bit of lemon juice at the end and, the addition of a bit of cheese is fun, too. I pulled out a few more beans than suggested so that it there are more whole. I ate this with corn chip since that is what I had in the pantry.

  • TrishaCP on November 04, 2015

    This was really tasty. I used red nightfall beans as I didn't have any black beans. You need to ignore the instructions about pre-cooking the beans- they really should be soaked overnight or plan for many more hours of cooking time before they'll be tender. I used only one jalapeno chile as I was short, and I would definitely go for more next time- with all of the squash and beans the soup can take the heat!

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