Black Bean Butternut Squash Soup

Makes: 
6 servings
Utensil: 
5 Qt./4.7 L Multi-Purpose Oil Core
medium mixing bowl
Blender
Rate Recipe: 
Contributed By: 
Chef John Lara
Personal chef to former U.S. President

High in protein and fiber, this tasty soup combines a spicy punch with just a hint of honey - simply wonderful! Add a hearty bread and a salad and you have a complete meal.

Ingredients

Soup
2
pounds
butternut squash
(900
g)
4
cups
chicken broth
(950
mL)
8
ounces
leeks, chopped
(230
g)
4
ounces
celery, sliced, use Cone #4
(113
g)
12
teaspoon
sea salt
(2.5
mL)
12
teaspoon
nutmeg
(2.5
mL)
1
teaspoon
chili powder
(3
g)
1
teaspoon
cumin
(3
g)
2 - 3
leaves
sage
1
tablespoon
honey
(21
g)
12
cup
heavy cream
(120
mL)
16
ounces
black beans, rinsed and drained
(450
g)

Avocado Pico de Gallo

1
medium
tomato, seeded and finely diced
12
medium
avocado, finely diced
4
ounces
onion, strung, use Cone #2
(113
g)
1
tablespoon
lime juice
(15
mL)
tostada chips
sour cream
14
ounce
cilantro, minced
(7
g)

Directions

Soup
  1. Peel butternut squash, discard seeds, and rough-chop.
  2. Preheat electric roaster to 300°F/150°C. Add 1 cup (240 mL) chicken broth, squash, leeks, celery, salt, nutmeg, sage, chili powder, cumin and honey. Simmer for 20 minutes until vegetables are tender.
  3. Transfer vegetables in batches to a blender and puree incorporating 1 cup (240 mL) of chicken broth. Blend until smooth. You may need to do this in several batches.
  4. Transfer butternut blended mixture back into MP5. Set temperature to 180°F/80°C and simmer, adding the remainder of the chicken broth and heavy cream.
  5. Drain beans and rinse thoroughly. Fold beans into soup and continue to simmer for another 10 minutes.

Avocado Pico de Gallo

  1. Combine all ingredients together, through lime juice, and fold gently.
  2. Garnish by placing a tostada chip as a base, top tostada with Avocado Pico de Gallo, sour cream and cilantro.

Tips

  • For a nice variation, substitute same quantity of sweet potatoes for the butternut squash.
  • Can substitute vegetable broth for chicken broth.
Nutritional Information per Serving
Calories: 
302
Total Fat: 
9g
Saturated Fat: 
5g
Cholesterol: 
27mg
Sodium: 
923mg
Total Carbs: 
46g
Dietary Fiber: 
11g
Sugar: 
9g
Protein: 
13g
Nutritional analysis does not include Avocado Pico de Gallo garnish.
Reviews

Submitted by Veronica Lane on

I cooked this dish in the summer time and it came out amazing!  I substituted the Butternut Squash for Sweet Potatoes and it was still a winner.  Enjoy!