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SW Butternut, Black Bean and Quinoa Soup

A festive, light, vegan soup, dressed up with lots of garnishes. Warming and full of plant proteins for sustained energy.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Soup
Cuisine: Southwestern
Servings: 6 people
Calories: 238kcal


  • 1 cup quinoa cooked to package directions (to serve)
  • 2 teaspoons olive oil
  • 2 medium onions chopped finely
  • 5 cloves garlic minced
  • 1 bell pepper diced
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 1 tablespoon vegetable bouillon + 5 cups water (or 5 cups vegetable broth)
  • 1 can diced tomatoes
  • 1/2 butternut squash 4 heaping cups peeled and cubed squash
  • 1 can black beans rinsed and drained
  • 2 teaspoons hot sauce I like Cholula and Tapatio
  • sea salt to taste
  • tortilla chips to garnish
  • avocado to garnish
  • cherry tomatoes to garnish
  • cilantro to garnish
  • extra hot sauce or salsa optional


  • Add the olive oil to a large soup pot, and add the onions and garlic. Saute for 7-10 minutes over medium high heat, until both are translucent.
  • Add the bell pepper, and all the spices.
  • Add the tomatoes, and water and vegetable bouillon. Bring to a boil, then reduce to medium, and continue to simmer for 20-30 minutes.
  • Add the butternut squash and black black beans. Season with sea salt and hot sauce.
  • Once the squash is tender, remove from heat.
  • Serve the soup with quinoa. I prefer not to add the quinoa while the soup is cooking to prevent it from getting soggy.
  • Garnish with chips, cilantro, avocado, and tomatoes. The garnishes are what really make this a fun soup!


Calories: 238kcal | Carbohydrates: 44g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 768mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7394IU | Vitamin C: 49mg | Calcium: 97mg | Iron: 4mg