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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Black Bean Butternut Squash Stew
Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!
I bought some tender collard greens at a local health food store, they were so fresh and vibrant. I decided to add some at the end of this delicious black bean and butternut squash stew.
GET THE RECIPE HERE:
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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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SUPER TASTY + EASY vegan recipes you can make today!
LEARN HOW TO MAKE 4 SUPER EASY VEGAN RECIPES AT HOME!
LAY HO MA!! These are some of my favourite plant based recipes to make at home today but you'll definitely want to make them again and again! Join me in this episode and learn how to make a delicious chickpea and basil noodle stir fry recipe, a coconut butternut squash soup recipe, a spicy braised eggplant recipe, and a classic veggie pad thai recipe. Let's begin!
*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
BASIL CHICKPEA NOODLES FULL RECIPE + DIRECTIONS HERE:
COCONUT BUTTERNUT SQUASH SOUP FULL RECIPE + DIRECTIONS HERE:
SPICY BRAISED EGGPLANT FULL RECIPE + DIRECTIONS HERE:
QUICK VEGGIE PAD THAI RECIPE + FULL DIRECTIONS HERE:
SUPER EASY CHINESE CHILI OIL RECIPE + FULL DIRECTIONS HERE:
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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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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Carla Makes 15-Minute Roasted Squash with Spicy Greens and Yogurt
Helllllooooooo Holidaze! This recipe is freakin' fast as all heck, and I love it for a vegetarian feast, but it is also an INCREDIBLE and easy side dish to ... sayyyyyyyy ... TURKEY????? The grounding nature of butternut squash and sturdy
greens, along with the crunch of the seeds and belly-warming spices in this dish, never gets old. How in the world does the squash roast in one quarter of an hour, you ask?? Placing the baking
sheet at the bottom of the oven puts it closest to the heat source, which makes the magic happen.
This recipe is from my book, That Sounds So Good!
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Producer: Zoie Omega
DP: Malik Fakiri Faki
Food Stylist: Cybelle Tondu
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Photo by Brett Jordan:
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.