This fall has been like a squash apocalypse. Not that I am complaining however it does call for some creativity. If you are a lover of butternut squash and want something warm and hearty as we move into the fall weather, I have the perfect recipe for you!

Black Bean Butternut Squash Soup Vegan Vegetarian OrganicBlack Bean Butternut Squash Soup


  • Butternut squash – medium size
  • Black beans – 15 oz can – I like to get the spicy black beans
  • Yellow onion – small to medium
  • Garlic – 2 to 3 cloves depending on taste (I prefer 3 but I like garlic)
  • Green onion – 1 to 2
  • Red bell pepper
  • Coconut milk – 1 15 oz can
  • Vegetable broth – 1 cups, 2 if you like more liquid
  • Kale – 3 to 4 large leaves without stems
  • Cayenne pepper – season to taste depending on spice level. I use about a 1/2 teaspoon
  • Herbes de Provence – you can substitute your favorite herbs if you like, thyme, rosemary,
    oregano, lavender, etc.
  • Rice – optional (I like to use black rice)
  • Coconut oil – you may substitute your favorite. The coconut in this case enhances the flavor.

Making Black Bean Butternut Squash Soup Vegan Vegetarian OrganicDirections:

If serving with rice go ahead and start first.
Peel and cube a medium size butternut squash and set aside. Make sure you scoop out the middle.
Chop onion, green onion, pepper, kale and mince garlic.
Heat the oil in a large pot over medium-high heat. Cook onion, minced garlic, bell pepper and green onions about 3 Р5 minutes or until onions are translucent.
Add butternut squash, black beans, Herbes de Provence and stir to coat. Stir in coconut milk, vegetable broth and cayenne pepper, bring to a boil. Reduce heat and simmer for 20-30
Stir in chopped kale and cook for about 4 more minutes.
Serve by itself as a soup or over rice. Salt and pepper to taste. ENJOY!



You can find other recipes by Carolyn HERE!

Recipe inspired by Sandra Walter at sandrawalter.com.