Black Bean and Butternut Squash Soup
45 mins (prep 15, cooking 30)
11 ingredients
6 servings
This is a tasty and easy to make soup. I like it because you can leave it soupy as is, or run your immersion blender around a couple of times to make the soup thicker and creamier without adding actual cream.

Categories:  <-60-mins , black-beans , easy , 3-steps-or-less , mexican , beans , soups-&-stews , squash , vegetable , diabetic , time-to-make ,
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Serving Size (309.6 g)
Servings 6
Amount per Serving
Calories 318.43 Calories from Fat 33.48
% Daily Value *
Total Fat 3.72g 34.36%
Saturated Fat 0.45g 13.36%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 501.26mg 125.31%
Total Carbohydrate 56.53g 113.06%
Dietary Fiber 15.02 g 360.59%
Sugars 3.62 g %
Protein 18.67g 224.08%
Vitamin A 12841.57IU% Vitamin C 25.31mg%
Calcium 154.74mg% Iron 6.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, low sodium, ground cumin, chopped avocado, chopped fresh cilantro