05/11/2025
I’m still on my soup mission this week, creating the most delicious nutritionally balanced plant packed bowls of goodness 💚
This is my Mexican inspired butternut squash and black bean soup…seriously, you need this in your life 😍
This tasty soup will fuel you with tons of plant power to give you energy, keep you full, and stabilise your blood sugar.- helping you avoid the afternoon energy slump and raiding the biscuit tin.
High in plant proteins, slow release carbs, essential healthy fats and a ton of soluble fibre. It covers all nutritional bases in one delicious meal.
This recipe makes 4-6 portions, and it’s really filling.
You will need:
1 butternut squash, roasted and cut into small bite size pieces.
2 sticks celery, small diced
1 red pepper, small diced.
1 medium carrot, small diced
1/2 onion, small diced
3 cloves garlic
1 can chopped tomatoes
1 can organic black beans
1 tbsp white miso paste or vegetable stock
1 tbsp ground cumin
1 tbsp smoked paprika.
I lime
Optional toppings: Sliced avocado, pumpkin seeds, fresh parsley or corruander, lime wedge.
In a large non stick pan, heat a tablespoon of extra virgin olive oil. Add the garlic, spices, onion, carrot, celery and pepper. Season with salt and black pepper. Cook for a couple of minutes.
Add all remaining ingredients , leaving aside half of the roasted squash.
Fill one of the empty bean cans with water , add to the soup pot. You may need a further can of water if the soup becomes too thick.
Bring to a boil, then simmer for about 15-20 minutes.
You can save the soup just as it is, or purée about 1/4 of it like I did for a semi chunky soup.
Stir in the remaining pieces of butternut squash and warm through.
Adjust the seasoning to your tastes, finishing by squeezing the juice of the fresh lime into it.
That’s it.
Let me know if you try it.
More recipes to come.
Love Hils x