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Variety of homemade soup recipes, including Mexican and slow cooker dishes.

Mexican Butternut Squash and Black Bean Soup

A warm, comforting soup featuring roasted butternut squash, black beans, and smoky chiles, perfect for autumn and winter dining.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash (about 2–3 lb), peeled, seeded, and cubed Or 4 cups pre-cut squash
  • 1 15 oz can black beans, drained and rinsed Or 1 1/2 cups cooked black beans
  • 1 14–15 oz can fire-roasted diced tomatoes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 pieces chipotle peppers in adobo, finely chopped Or 1–2 tsp chipotle powder, adjust to heat preference
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano Preferably Mexican oregano
  • 4 cups low-sodium vegetable or chicken broth Adjust for thickness
  • 1 tbsp olive oil For roasting or sautéing
  • Juice of 1 lime Plus lime wedges for serving
  • to taste salt and freshly ground black pepper
  • ½ cup corn kernels (fresh, frozen, or canned) Optional for sweetness and texture
  • Fresh cilantro, chopped For garnish
  • Optional toppings Diced avocado, tortilla strips, crumbled queso fresco, Greek yogurt or sour cream, sliced radishes

Method
 

Preparation
  1. Peel, seed, and cube the butternut squash into 1-inch pieces.
  2. Dice the onion and mince the garlic. If desired, sauté the onion and garlic for 3–4 minutes in a skillet with olive oil to soften and sweeten their flavor before adding to the slow cooker.
Roasting (Optional)
  1. Toss the cubed squash and a drained can of fire-roasted tomatoes on a baking tray with olive oil, salt, and cumin. Roast at 425°F (220°C) for 20–30 minutes until edges caramelize.
  2. For a faster method, add raw squash directly to the slow cooker.
Cooking
  1. Add roasted (or raw) squash, black beans, fire-roasted tomatoes, onion, garlic, chipotle peppers or powder, smoked paprika, oregano, and broth to the slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until squash is tender.
Final Steps
  1. For a creamy soup: Use an immersion blender to purée part of the soup, leaving some chunks for texture.
  2. For a chunky soup: Mash a few pieces with a spoon to thicken slightly.
  3. Stir in lime juice, adjust seasoning, and add corn if using. Heat briefly on HIGH for 10–15 minutes.
Serving
  1. Ladle soup into bowls and garnish with cilantro, avocado, tortilla strips, and a dollop of yogurt or sour cream.

Notes

Store leftovers in airtight containers for 3–4 days. Freeze in meal-sized portions for up to 3 months. For make-ahead, roast the squash a day ahead for quicker assembly.