Ingredients:

  • 5 lbs Butternut Squash, peeled and cubed
  • 1 (15 oz) can Pumpkin Puree (not pie filling)
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 Tablespoons Vegetable Oil or Olive Oil
  • 1 (15 oz) can Canned Black Beans, rinsed and drained (reserve 1/2 cup for garnish)
  • 4 cups Vegetable Broth
  • 1/2 cup Full-fat Coconut Milk
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 to 1/2 teaspoon Chipotle Powder (adjust to taste)
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Heat oil in a large Dutch oven or stockpot over medium heat. Add diced onion and sauté until softened and translucent (about 5-7 minutes). Add minced garlic, cumin, smoked paprika, oregano, and chipotle powder. Cook for 1 minute until fragrant.
  2. Add the cubed butternut squash to the pot and stir to coat with the spices. Pour in the vegetable broth and bring the mixture to a boil.
  3. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the butternut squash is fork-tender.
  4. Stir in the pumpkin puree and the majority of the drained black beans (reserving about 1/2 cup for garnish). Heat through for 5 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, vent the lid, and blend until smooth, returning the mixture to the pot.
  6. Stir in the full-fat coconut milk. Taste and adjust seasoning with salt and pepper. Simmer gently for a final 2 minutes to marry the flavours.
  7. Ladle soup into bowls. Garnish each serving with the reserved black beans and desired toppings (such as Cotija cheese or cilantro).