It’s December 1st, and the high this week was 84º. That’s Florida for ya. ¯\_(ツ)_/¯
But just because it’s not exactly snowing outside doesn’t mean I can’t get cozy with my “cold weather” comfort food!
Like this big bowl of piping hot chile with tons of yummy spices, sweet butternut squash, and loads of hearty veggies. Thrown together with no hassle and done in under an hour! Plus a crisp and melty bacon-cheddar-spinach quesadilla on the side for the ultimate dipping combo.
Who needs snowmen anyway? Satisfying soup is what winter is all about.
I’m surprised I haven’t shared this recipe yet; it’s been a family staple for years! And for good reason–who knew something so wholesome and flavorful could be so simple to throw together?
The key to easy prep here is pre-cut butternut squash, fresh or frozen (I wouldn’t recommend anything canned or packed in water though). Frozen tends to be more moist and cook faster than fresh (Idk why, but if anyone knows the science behind this hmu); so if using frozen, simply add it later in the cooking process, letting it simmer for no longer than 30 minutes. Of course, if cutting up winter squash is your thing, go for it! This soup is definitely worth the little bit of extra effort.
- 1/2 tsp olive oil
- 6 oz cubed butternut squash*
- 1 small/medium red bell pepper, roughly chopped
- 1/4 cup sliced yellow onion
- 1 tsp minced garlic
- 1-3/4 cup chicken broth
- 1/2 cup canned crushed tomatoes
- 1 cup canned black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- salt and pepper, to taste**
- Heat EVOO in a medium saucepan over medium heat. If using fresh butternut, add now and sauté 3-4 minutes.* Stir in onion, bell pepper, and garlic, and cook ~2 minutes longer.
- Add broth, tomatoes, beans, and spices; bring to a boil, then cover and reduce heat to low.
- Simmer about 45 minutes, or until veggies are tender. (If using frozen butternut, add in the last 30 minutes of simmering.)
- Serve with cornbread or quesadillas, and enjoy!
- *Use fresh or frozen pre-cut butternut squash for ultimate ease! If using frozen, wait and add it after the soup has been simmering about 15 minutes, as you want it to retain its shape.
- **I do not need any extra salt because I use a salty chicken broth. For an extra kick of spice, use a dash of cayenne.