Black Bean Butternut Squash Soup

eat, Fall Recipes, Soup, Vegetarian Disclosure: Some of the links in this post may be affiliate links.  As an Amazon associate I earn from qualifying purchases.

This black bean butternut squash is easy to make and big on flavor. Lots of help from store bought ingredients makes for a quick meal.

I have been on a butternut squash kick since I got back from Maine where I had a really good butternut squash soup.  For whatever reason it had totally slipped my mind that I used to make a super easy version myself.  It had been years since I made it so I had to dig thru my achieves of notes or old Instagram posts but I finally found my black bean butternut squash recipe.

Sweet Versus Savory

When I see butternut squash recipes I see them both sweet and savory.  However even when I see them being on the “savory” side the dish looks like it would still be sweet because of the way the squash is being used.  My husband does not like sweet dinners.  So with that in mind I always took some extra steps to really play up the savory side of this dish

First of all I use chipotle in adobo.  If you haven’t ever cooked with it chipotle in adobo are jalapeño peppers that are smoked and dried and then put in this tomato liquid which reconstitutes them.  They are used in a lot of Mexican recipes.  But they can be spicy.  Also the risk you take is you never truly know how hot a pepper is going to be until you use it.  

So in this recipe I use two of the peppers plus all the liquid left in the can.  However if you are not a fan of spice you can do a few things:

  1. If you don’t like ANY spice just use the liquid from the can to give the soup that chipotle flavor without the heat
  2. Start with one pepper when you blend the soup, if that is not spicy enough for you add the second one

Time Savers

This black bean butternut squash soup is very easy to make.  If you can chop an onion and open a few cans you can make this soup.  It’s one of the soups where lots of pre-made or canned ingredients get thrown together.

  1. Canned ingredients – chipotle in adobo, black beans, crushed tomatoes
  2. Frozen ingredients – butternut squash (no need to waste time cutting and roasting the squash here!), frozen corn
  3. Pre-shredded carrots – save a little time and let the store do the work for you

All of the above makes the soup very easy to make.  Plus you are getting four vegetables and a fruit in this recipe with virtually no work!

I use my Vitamix to blend the soup up but a Ninja, Nutribullet, or a regular old blender will work just fine.  

So the next time you are looking for a quick meal with very little work be sure to check out this black bean butternut squash soup.  It doesn’t even have to be fall to make it! And remember, if you try this recipe be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram!

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Black Bean Butternut Squash Soup

  • Author: Karissa P
  • Total Time: 45M
  • Yield: 6 1x


This black bean butternut squash is easy to make and big on flavor. Lots of help from store bought ingredients makes for a quick meal.


Units Scale
  • 4 poblano peppers – if you do not want to roast them use 2 cans diced green chilis
  • 1 yellow onion, diced large
  • 1 bay leaf
  • 6 cloves garlic, rough chop
  • 1 c grated carrots or 2 carrots peeled and diced
  • 1 28 oz can crushed tomatoes (fire roasted would be delicious!)
  • 2 chipotle in adobo plus all liquid from the can (the can is usually the little 7 oz can). If you do not like spice, omit the actual peppers but use the liquid from the can still.
  • 2.5 TBS cumin
  • 4 c broth (chicken or vegetarian)
  • 1 lb frozen butternut squash cubes
  • 3 cans black beans, drained not rinsed
  • 1 c frozen fire roasted corn
  • 1/8 c heavy cream
  • Additional toppings – cheese, scallions, cilantro, avocado


  1. If using poblano peppers – broil the peppers on a high broiler setting.  Flip every 2-3 minutes so the peppers get charred on all sides.  Set aside to let the peppers cool.  Then remove the charred skin and seeds of the peppers.  Chop into a small dice.  Alternately, if this is too much work use canned green chilis!
  2. In a large soup pot sauté onion, garlic, carrots and bay leaf over medium to medium low heat in 1 TBS olive oil for 12-15 minutes until soft.
  3. Stir in cumin, season with salt and pepper and let cook a few minutes with the veggies
  4. Then add in tomatoes, broth, chipotle peppers and the adobo liquid and turn up to medium high and bring to a gentle boil
  5. Add in squash, turn heat to medium and cook 10 minutes until squash is no longer frozen
  6. Remove bay leaf and using a blender or Vitamix puree the soup in batches until completely smooth.  Remember to vent the top of the blender slightly so the hot liquid does not explode.
  7. Return the pureed soup back to the soup pot.  Add in poblano peppers or green chilis, beans and frozen corn.  Cook over medium low heat for 10 minutes until corn and beans are warmed thru.
  8. Stir in heavy cream.  Let cook another 2 minutes.  Check seasonings and add more salt and pepper if necessary.
  9. Serve with toppings of your choice
  • Prep Time: 10M
  • Cook Time: 35M
  • Category: soup
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