How to make 3 bean acorn squash soup.
3 Bean Acorn Squash Soup Recipe: A Deliciously Healthy Fall Favorite
As the weather cools down this fall season, many people are looking for hearty and comforting meals to warm their bellies and soothe their souls. Look no further than this scrumptious 3 bean acorn squash soup recipe! This nutritious and delicious dish is a perfect way to enjoy the flavors of autumn in every spoonful.
The Magic of Acorn Squash
Acorn squash is an incredibly versatile ingredient that adds natural sweetness, creamy texture, and vibrant orange color to any dish. When roasted, it develops a rich, nutty flavor that pairs perfectly with savory spices and herbs. In this 3 bean acorn squash soup recipe, the roasted squash serves as the base of the soup, providing an incredible depth of flavor without requiring hours of cooking time.
The Power of Beans
Beans are one of the most nutritious foods on the planet! Packed with protein, fiber, vitamins, and minerals, they’re a nutritional powerhouse that can help lower cholesterol, regulate blood sugar levels, and support healthy digestion. In this recipe, we’re combining three different types of beans – black beans, cannellini beans, and red beans – to create a rich, satisfying soup that’s both filling and healthy.
Spices and Herbs: The Secret to Great Flavor
Of course, no delicious soup is complete without a blend of aromatic spices and herbs! In this recipe, we’re using cumin, smoked paprika, chili powder, red pepper flakes, salt, and pepper to create a bold, savory flavor that complements the sweetness of the squash and beans perfectly. Whether you like it mild or spicy, this 3 bean acorn squash soup is sure to become your new fall favorite.
Easy as Can Be
One of the best things about this recipe is just how easy it is to make! Simply roast the acorn squash until tender, then sauté some onions and garlic before adding in the beans, spices, broth, and roasted squash. Let everything simmer together for 30 minutes in your dutch oven (we love this one), then purée with an immersion blender or transfer to a blender for a silky smooth finish. If you prefer some texture, add the beans after blending. Finally, top with sliced avocado for added creaminess and enjoy! Want some added zing? Add a few of our quick pickled red onions to brighten everything up.
Why You’ll Love This Recipe
So why should you give this 3 bean acorn squash soup recipe a try? Here are just a few reasons:
- It’s easy to make – simply toss everything in the pot and let it simmer!
- It’s incredibly healthy, with three types of beans providing protein, fiber, vitamins, and minerals galore.
- The roasted acorn squash adds natural sweetness and creamy texture without requiring hours of cooking time.
- The spices and herbs create a bold, savory flavor that pairs perfectly with the sweetness of the squash.
- It’s perfect for fall – warm up on a chilly autumn evening with this comforting, delicious soup!
3 bean acorn squash soup
Ingredients
- 1 medium roasted acorn squash
- 1 can of black, white, and red beans rinsed and drained
- 1 can crushed tomatoes
- 1 medium onion
- 4 garlic cloves
- 6 c vegetable broth
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp red pepper flakes
- salt and pepper to taste
- 1 avocado
Instructions
- Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray, brush with olive oil, lightly salt, and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.1 medium roasted acorn squash
- Heat dutch oven or soup pot over medium heat.
- While the pot heats, small dice onion and garlic.1 medium onion, 4 garlic cloves
- Once hot, add olive oil, then onion and garlic. Cook for 3-5 minutes until the onions starts to soften.1 tbsp olive oil
- Add spices and cook for an additional 1-2 minutes until fragrant.1 tbsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp red pepper flakes, salt and pepper
- Add vegetable broth, squash, and tomatoes, bring to a boil. Reduce heat and simmer for 25 minutes.6 c vegetable broth, 1 can crushed tomatoes
- Blend using a handheld blender or traditional blender. Add beans and cook 10 minutes. (you can blend the soup with the beans in if you like, I prefer the beans whole.)1 can of black, white, and red beans
- Garnish with avocado slices and serve. Enjoy!1 avocado