3 bean acorn squash soup
Warm up with this hearty, comforting 3 Bean and Acorn Squash Soup! This delicious and nutritious soup combines roasted acorn squash with black beans, cannellini beans, red beans, and some spice to create a flavorful soup. Serve with sliced avocado on top and enjoy as a satisfying fall meal!
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