My taste is finally returning, so I wanted to share a comforting, simple recipe that’s been on repeat: Butternut Squash and Black Bean Taco Soup. It’s hearty, full of flavor, and perfect for anyone easing back into cooking or sticking to healthy New Year’s resolutions. The soup itself is warming and satisfying, and the toppings are what truly make it shine.
I like to pile on toppings: sour cream, grated cheese, cilantro (or green onions if cilantro isn’t available), avocado, and crunchy corn chips. If you keep corn tortillas in the freezer, you can quickly make baked tortilla strips for the perfect finishing crunch—see the note below for an easy method.
This version uses a homemade taco seasoning blend. Making your own seasoning is quick and inexpensive, and it lets you control the salt and spice levels. It also keeps the ingredient list simple and free of unnecessary additives. If you don’t have a homemade blend, a single prepackaged taco seasoning will work; just adjust to taste.
Preparing the squash is the most time-consuming part. If you have peeled, seeded, and cubed butternut squash waiting in the fridge, this soup comes together in a flash. A good vegetable peeler and a sharp knife speed the process—consider prepping a batch of cubed squash ahead of time for easy weeknight dinners.
I prefer a thicker, stew-like soup, so I sometimes add cooked short-grain brown rice. If you like a lighter broth, leave the rice out. Either way, the squash and black beans create a satisfying texture and plenty of substance.
Butternut Squash and Black Bean Taco Soup
Erin Dooner
6 -8 servings
10 mins
25 mins
35 mins
Ingredients
- 1 tbsp oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, stem and seeds removed and finely chopped
- 3 heaping tbsp homemade taco seasoning (or 1 package)
- 3/4 tsp salt, plus more to taste
- 32 oz canned diced tomatoes
- 1 lb diced butternut squash (about 4 cups)
- 2 1/4 C black beans (or 1 can, drained and rinsed)
- 1 1/2 C cooked short-grain brown rice (optional)
- Toppings: grated cheese, sour cream, cilantro, avocado, corn chips, green onion, or any favorites
Instructions
- In a large pot, heat the oil over medium heat. Add the diced onion and sauté 4–5 minutes until softened. Add the garlic and chopped jalapeño and cook 1–2 more minutes until fragrant.
- Stir in the taco seasoning and salt, then add the canned tomatoes and diced butternut squash. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, or until the squash reaches your desired tenderness.
- Add the black beans and cooked rice (if using), stir to combine, and heat through. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Notes
To make baked tortilla chips: cut corn tortillas into strips, lightly brush or spritz with oil, sprinkle with salt, and bake at 350°F (175°C) for 5–7 minutes or until crispy and lightly golden. Stir once or twice while baking so strips cook evenly.
Tried this recipe?
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