Vegan Black Bean & Butternut Squash Soup Recipe
Amazing Black Bean & Butternut Squash Soup Recipe
For those who generally squash suggestions of soup for dinner, give this one a try. If you are not a fan of either black beans or squash, like me, give this one a shot; truly delicious.
BLACK BEAN AND BUTTERNUT SQUASH SOUP RECIPE;
For the Butternut Squash Soup:
3 T. butter
1 onion, diced (about 1 ¼ cups)
1 lg. carrot, diced
1 Butternut squash (diced into @ 3 cups)
1 (15 oz. can chicken broth)
¼ cup honey
1 T. brown sugar
¼ tsp. ground cinnamon
¼ tsp. allspice
4 oz. cream cheese, or more as desired
Melt the butter in a large pot over medium –low heat. Add the onion and carrot. Cook until the onion is tender – about 4-6 minutes. Add the diced squash, chicken broth and some water to cover squash by 3 inches. Simmer, uncovered, until the squash and carrots are fork tender, about 30 minutes.
Stir in the honey, brown sugar, cinnamon and allspice and cream cheese and simmer until cheese is melted. Remove from heat and let cool for 10 minutes. With an immersion blender (or regular blender), puree the soup until smooth. (Thin the soup with a little water, if necessary). If using a blender, put soup back into pot and simmer until ready to serve. Season with salt to taste.
For the Black Bean Soup:
1or 2 chipotle chilies in adobe sauce
3 cups drained canned black beans, well rinsed.*
1 cup water, or more as needed
¼ tsp. dried oregano, preferably Mexican
¼ tsp. chipotle chili pepper
¼ tsp. ground cumin
1 tsp. garlic salt
In blender, puree all of the ingredients until smooth. Thin with a little water as necessary. Bring the soup to a simmer in a medium saucepan over medium heat. Season with salt, to taste. Reduce the heat to low and keep the soup hot until ready to serve.
To Serve the Soup:
Simultaneously, ladle equal amounts of the two soups side by side into a heated soup bowl and serve immediately. If desired, dollop with a little sour cream and cilantro leaves.
* (I make my own black beans by soaking overnight, covered in water, 1 ½ cups of dried black beans. Rinse beans and place in medium pot, covered with water, covered with lid, to simmer with a little bit of onion for about an hour, or until tender. Do not salt the beans. Keep the water the beans cooked in to use for the water in the recipe).
Mexican Spice Mix
4T. Ground Achote pepper or Turmeric (I used Turmeric)
4T. Ground Cumin
4T. Ground Coriander
4T. Granulated Garlic
4T. Granulated Onion
4T. Himilayan pink salt
2T. Ground Pepper
2T. Ground Oregano
4T. Chili Powder if using for taco seasoning
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Butternut Squash and White Bean Soup | By: What Chelsea Eats
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Hey Y'all,
Welcome to What Chelsea Eats! Thank you so much for joining me today. In this video, I am sharing one of my favorite soup recipe's . It is Butternut Squash and White Bean Soup. It is so comforting. It is a great addition for when it is cold outside and you just need something to warm you. Please watch the video and let me know what you think. I hope you try it. Looking forward to hearing from you.
Much Love,
Chelsea
Butternut Squash and White Bean Soup
1 to 2 can navy beans (I used 2)
Pound and a half of butternut squash (you can use more if you would like) choped into cubes
2 medium to large leeks chopped (use only the white and the pale green parts and discard the rest)
3 ounces mushrooms chopped
A few tablespoons of water for sauteeing vegetables
2 teaspoons thyme
5 cups of water
2 vegetable bouillon (I used
Salt and pepper to taste
Method
In a large pot (I used and heat the water on medium to medium-high heat. Add leeks and mushrooms then saute until softened, about 3 to 5 minutes. Add in herbs, vegetable bouillon cubes, and cook until well combined, about 1 to 2 minutes. Add in butternut squash, beans, and water. Then stir until well combined. Cover, bring to a boil, reduce heat to low and simmer for about 20 minutes, or until butternut squash is tender.
Serves 4 – 6
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The One Pot Meal You’ll Have ON REPEAT All Fall
Fall is here and with that the arrival of all the warm and comforting foods.
You have to give this vegan butternut squash chili a try for those cold days to fill up your belly and heat you up from the inside, out.
You'll love that this dish is simple to make while being budget-friendly with in season produce and pantry staples, but still a great source of protein!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Vegan Butternut Squash Chili
3:20 Vegan Butternut Squash Chili Finished
3:30 Why You Have to Serve This to Guests
5:05 How to Make Pumpkin Pie Spice
5:58 What Type of Tofu to Use
6:30 How to Swap Out Tofu
7:00 Why It’s Important for Uniform Pieces of Squash
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CHILLI NON CARNE SOUP | Jamie Oliver
If you're after a healthy, meat free autumn recipe then look no further. This chilli non carne is full of hearty, warming flavours and is sure to cheer you up as the evenings draw in, plus it's a little lighter on the pocket too - ideal. Happy cooking!
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Best Vegan Chili | Chipotle Butternut Squash and Black Bean Chili
Chili is the perfect warming winter food, but it's hard to find a recipe that isn't too meaty or loaded with tons of beans. Using butternut squash as the base for this chili and seasoning it with chipotle peppers gives it sweetness, smokiness, and bite, all in the same spoonful. You can spoon it over rice or cauliflower rice, and if you have extra, which you probably won't, try it over a plate of tortillas chips for some bang-up nachos.
INGREDIENTS
1 medium yellow onion, finely diced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cloves garlic, minced
1 tablespoon adobo sauce from canned chipotle peppers
1/2 teaspoon salt
1 15-ounce can diced tomatoes, drained
8-10 cups butternut squash, 1/2-inch diced (about a 3 lb. butternut squash)
1 cup vegetable broth, low sodium
1 15-ounce can black beans, drained and rinsed
squeeze of lime, 1 tablespoon cilantro
cauliflower rice*, or rice
vegan sour cream (optional)
avocado, diced (optional)
tortilla chips (optional)
scallions chopped (optional)
For a printable copy of the recipe, go to:
bylusi.com/recipes/chipotle-butternut-chili
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