This Spiced Butternut Squash & Black Bean Soup is a rich, velvety blend of roasted squash, hearty black beans, and warming spices like cumin and smoked paprika.

With both creamy and chunky textures, it’s a plant-based comfort dish perfect for cozy weeknights or chilly autumn weekends.

The bold flavors and protein-rich beans make this satisfying enough for a main course, especially when paired with your favorite toppings.

Jump to Recipe

Spiced Butternut Squash & Black Bean Soup Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder (optional, for kick)
• 1 (15 oz) can black beans, drained and rinsed
• 4 cups vegetable broth (or water + bouillon)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• Juice of ½ lime (about 1 tablespoon)
• Fresh cilantro, for garnish

Optional add-ins:

• ¼ teaspoon chipotle powder for smoky heat
• ½ cup coconut milk for a creamy finish
• 1 small bell pepper, diced and sautéed with the onions

Substitutions:
Use canned pumpkin or sweet potato purée instead of roasted squash in a pinch. Kidney beans or pinto beans can stand in for black beans.

Kitchen Tool Tips

• Immersion Blender: I use this immersion blender to blend soups right in the pot—less mess and fewer dishes!
• Sheet Pan: Roasting squash brings out its sweetness. A good-quality sheet pan ensures even browning and easy cleanup.
• Ladle with Spout: For smooth serving and portioning, especially helpful when freezing leftovers.

How to Make Spiced Butternut Squash & Black Bean Soup

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, until soft and lightly browned.
2. In a large pot, heat a drizzle of oil over medium heat. Add diced onion and cook for 5–6 minutes until translucent. Stir in garlic, cumin, smoked paprika, and chili powder. Sauté 1 more minute until fragrant.
3. Add roasted squash, black beans, broth, salt, and pepper to the pot. Bring to a simmer and cook for 10 minutes to meld flavors.
4. Use an immersion blender to blend the soup until mostly smooth, leaving a few chunks for texture. You can also blend half the soup in a blender and return it to the pot.
5. Stir in lime juice and adjust seasoning to taste. Simmer for another 2–3 minutes.
6. Serve hot, garnished with chopped cilantro.

Nutritional Information

Per Serving (based on 4 servings):
Calories: 260
Fat: 7g
Carbohydrates: 38g
Protein: 10g
Fiber: 10g
Sodium: 480mg

How to Serve

Top each bowl with avocado slices, crunchy tortilla strips, a dollop of yogurt or sour cream, or a sprinkle of queso fresco. Serve with warm cornbread or a side of tortilla chips for dipping.

Storage

Refrigerator: Store in a sealed container up to 5 days.
Freezer: Freeze in individual containers for up to 3 months.
Reheating: Warm gently on the stovetop over low heat or microwave in 1-minute intervals, stirring in between. Add a splash of broth if it thickens too much.

Spiced Butternut Squash & Black Bean Soup FAQs

Can I make this soup in advance?
Yes, it stores and freezes very well. Make it 1–2 days ahead for deeper flavor.

Is this soup spicy?
It has a mild kick from the spices. You can leave out the chili powder for a gentler version.

Can I make it fully creamy?
Definitely—just blend the entire soup for a silky smooth texture and add coconut milk or a bit of cream.

Are canned beans okay?
Yes, canned beans are perfect here. Be sure to rinse them to reduce excess sodium.

How can I boost the protein even more?
Stir in quinoa, lentils, or top with a poached egg or seasoned tofu.

Ingredient Spotlight: Butternut Squash

Butternut squash is a cold-season superstar that’s both nutritious and naturally sweet. It’s rich in:

• Vitamin A & C: Boosts immunity and supports eye health.
• Fiber: Aids digestion and keeps you full longer.
• Antioxidants: Helps reduce inflammation and oxidative stress.

Cooking Tip: Roasting enhances its natural sugars and deepens flavor. You can prep it in batches and store cubed squash in the freezer for quick soups and stews.

Leftover Remix Ideas

Turn your leftover Spiced Butternut Squash & Black Bean Soup into entirely new meals:

• Taco Filling: Thicken leftover soup slightly by simmering uncovered, then use it as a base for vegetarian tacos. Add avocado, cabbage slaw, and a sprinkle of cheese.
• Grain Bowl Base: Serve chilled or reheated soup over quinoa or rice, topped with greens, lime juice, and pepitas.
• Savory Breakfast Toast: Spread a thick layer of the chilled soup over toasted sourdough and top with a poached egg and chili flakes.
• Pasta Sauce: Blend the soup until smooth and toss with cooked pasta—add sautéed mushrooms or spinach for extra texture.

---

This Spiced Butternut Squash & Black Bean Soup delivers comfort in every spoonful—earthy, vibrant, and filling without being heavy. If you make it, let me know how it turns out!

---

Love easy, healthy soups? Follow along for more fall-inspired recipes or sign up for my newsletter to get new ideas delivered every week!