Black Bean Butternut Squash Stoup Recipe

Yes I said stoup.  I can’t decide if this is a stew recipe or a soup recipe.  Usually when I make stew it’s so thick that you could eat it on a plate with a fork.  Yes totally chunky.  But last night’s stew was a teensy bit runny.  So go ahead and call it whatever you want, but either way it was delicious.  It was adapted from this recipe.

Black Bean Butternut Squash Stew / Black Bean Butternut Squash Soup

  • 1 butternut squash
  • 1 1/2 cups of cooked black beans (or one can)
  • 1 small onion
  • 2 celery stalks
  • 3 medium carrots
  • 3 1/2 cups broth
  • 1 tablespoon cumin
  • 3/4 tablespoon ground coriander seed
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cocoa
  • 1 tablespoon garlic powder
  • 2 tablespoons oil

Cook your beans and set aside.  Cut the squash in half, lengthwise.  Put open face down in a baking dish with 1/2 inch of water.  Bake at 350 degrees for 40-50 minutes, until the inside of the squash is tender and cooked through.  Chop onions, celery, carrots.  Put a large pot on the stovetop on low-medium.  Heat oil through and add chopped onions.  Saute for 2-3 minutes.  Add celery and saute for 2 minutes.  Add carrots with the spices (cumin, ground coriander seed, cayenne pepper, cocoa, and garlic powder).  Stir the spices in until the veggies are coated.  Now add the broth and beans.  Take the butternut squash and discard the seeds and the inner yucky.  With a spoon scoop the inside of the squash into your pot, being careful not to scoop any of the skin.  Stir all together.  Turn heat down to simmer for 45-60 minutes.

Optional: top with feta cheese.

Not optional: eat with a baguette ;)

If you had to choose, do you prefer soup or stew?

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19 Responses to Black Bean Butternut Squash Stoup Recipe

  1. on cold days, i prefer stew. chunky. hearty. earthy.
    on warmer days, i prefer soups, mostly cold ones, and i like to drink them from a mug.

    thanks for this, i will likely try it out this weekend!!!

    be well,

  2. Yum! This recipe is so easy! I usually have all of those ingredients in the house, too! I prefer a really thick soup…so I guess it would classify as a stoup!! Nice and hearty :)

  3. Tough decision! Right now I’d prefer a soup, hot and brothy with lots of vegetables. I’ve been feeling a little under the weather lately. Spring, come soon!

    • Morgan @ Life After Bagels says:

      ah that stinks Sue … it’s actually the spring like weather that’s been making me feel sick … the constant swings in temperature from really cold to just cool is doing a number on my system … I wouldn’t even mind a bit of winter if it just STAYED winter for a few weeks

  4. Dave Leitch says:

    It a soup but you could eat it with a fork just the way I like it.

  5. Every time you post about butternut squash, I always think about that fight you had with one. I’m glad you two seem to have made up.

    • Morgan @ Life After Bagels says:

      ah yes that classic post “Butternut Squash You SOB” … it’s up there with other humorous classics like Seinfeld’s Soup Nazi

    • Morgan @ Life After Bagels says:

      oh and for the record we haven’t made up … I just don’y try to make butternut squash chunks, or diced squash or whatever it is that everyone else seems to do effortlessly

      if ever you see butternut squash in my recipe it’s by way of plunking it in a baking dish and cooking the sh*t out of it first, THEN adding it to recipes

  6. I do a black bean and sweet potato chili I love. I bet the butternut squash would be a killer combo!

  7. Nancy says:

    Sorry this isn’t related to your blog post Morgan, but you should teach us all how you got the ‘shareaholic’ widget on the bottom of your posts. I know how to set it up, but I have no idea how to place it anywhere in my code(?) or in each and every blog post (?)…

  8. I love that eating this soup with a baguette is NOT optional. :) Baguettes are non-negotiable when it comes to soup or stew with me. Speaking of soup vs. stew – I’m pretty torn. I love both. I’m an equal-opportunity-eater. ;)

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  10. i made this yesterday. the only way that i think it could be better is if i had a nice bread boule (is that what you call it?) to serve it in. THAT would be awesome…

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