Butternut squash soup is an easy dish for any family to make. However, this one has kicked it up a notch. The roasted butternut squash with the black beans makes it a more complete meal. And, we added Za'atar seasoning (affiliate) (one of my favorite seasonings), which gives it a depth you will not forget and enjoy for years to come. Give it a try.
This recipe is great for weeknight meals and can be made ahead.
Jump to:
What is in Za'atar seasoning?
Za'atar seasoning (affiliate) is a Middle Eastern blend. It is primarily dried herbs (thyme, oregano (affiliate), marjoram), tangy sumac, and nutty toasted sesame seeds; sometimes it has added salt, cumin (affiliate), or coriander. It is varied by region and has an earthy, zesty, and nutty taste. Great for use on vegetables, bread, and meat.
Ingredients
This super-easy list of ingredients will make this butternut soup version flavorful and enjoyable for everyone.
1 Butternut squash - regular size
One can of black beans - rinsed and drained
1 onion chopped
One tablespoon of Za'atar seasoning (affiliate)
2 Cups of both: chicken or (vegetable, if you want this dish to be vegan)
Note: You will need to have a blender (affiliate) for this recipe.
Instructions
Roasted Butternut Squash and Black Bean Soup is really easy to make, and you can make it on Sunday for a great, quick weeknight dinner on Monday or Tuesday! It is also perfect for Lent if you observe. Or, for meatless dinners.
Preheat oven to 425 degrees F. Prep a baking sheet (affiliate) with parchment paper (affiliate).
Gather all the ingredients in one place.
Wash and peel the butternut squash first. Then, chop into 1-inch pieces. Add to the lined baking sheet (affiliate).
Peel and chop the onion and place it on the baking sheet (affiliate).
Rinse the beans and set aside.
Add olive oil (affiliate) to the top of the butternut squash and onions in the baking sheet (affiliate).
And, add the Za'atar seasoning (affiliate) to the top of the vegetables. Add salt and pepper, then mix everything together to fully coat the vegetables.
Then bake for 20 minutes, turn them over, and bake for another 10 minutes, or until the butternut squash is tender with a fork.
Then place the roasted butternut squash and onions in a blender (affiliate) with the broth, and use the soup setting or blend until the soup reaches the consistency you desire.
If it is too thick, add 1 cup of water to loosen it. Then transfer it to a saucepan to heat.
Enjoy it immediately!
Reveal
And here is what the Roasted Butternut Squash and Black Bean Soup recipe looks like after cooking. Serve with a salad for a more complete meal.
Variations
To make this recipe more to your liking, you can do these variations.
- Make it Spicy - add cayenne pepper (affiliate) powder when you add the seasoning before roasting. From my experience, cayenne pepper (affiliate) powder gets spicier when roasted.
- More smooth soup - if you want the soup to be smooth with no chunks, try blending the beans with the rest of the ingredients.
Equipment
This recipe is pretty easy to make. You will only need a baking sheet (affiliate), parchment paper (affiliate), a blender (affiliate) that can handle hot liquid, and a saucepan for heating it up before serving.
Storage
You can store this recipe in the refrigerator for up to 4 days but it may not last that long.
Related
Looking for other recipes like this recipe? Try these:
Pairing
Soup and salad go well together. These are my favorite dishes to serve with soups:
Roasted Butternut Squash and Black Beans Soup Recipe
- Total Time: 40 minutes
- Yield: 6 bowls
- Diet: Gluten Free
Description
Butternut squash soup is an easy dish for any family to make. However, this one has kicked it up a notch. The roasted butternut squash with the black beans makes it a more complete meal. And, we added Za'atar seasoning (affiliate) (one of my favorite seasonings), which gives it a depth you will not forget and enjoy for years to come. Give it a try.
Ingredients
1 Butternut squash
1 can of black beans
1 onion chopped
1 tablespoon of Zaatar seasoning
2 Cups of chicken or vegetable broth
Instructions
Preheat oven to 425 degrees F. Prep a baking sheet (affiliate) with parchment paper (affiliate).
Gather all the ingredients in one place.
Wash and peel the butternut squash first. Then, chop into 1-inch pieces. Add to the baking sheet.
Peel and chop the onion and place it on the baking sheet.
Rinse the beans and set aside.
Add olive oil (affiliate) to the top of the butternut squash and onions.
And, add the Za'atar seasoning (affiliate) to the top of the vegetables. Add salt and pepper, then mix everything together to fully coat the vegetables.
Then bake for 20 minutes, turn them over, and bake for another 10 minutes, or until the butternut squash is tender with a fork.
Then place the roasted butternut squash and onions in a blender (affiliate) with the broth, and use the soup setting or blend until the soup reaches the consistency you desire. If it is too thick, add 1 cup of water to loosen it. Then transfer it to a saucepan to heat.
Nutrition
- Serving Size: 1 bowl
