Butternut Squash and Black Bean Taco Soup

by Heidi @ Food Doodles on


I’m finally getting my sense of taste back!  Yay!  I thought just to be safe I’d share something simple so this awesome taco soup came to mind.  It’s also a great soup for all those of you with New Years Resolutions too 😉


Of course, the toppings are what make the soup, in my opinion.  Of course the base, the soup, is delicious too, but who doesn’t loving the toppings?  I usually load it up.  Sour cream, cheese, cilantro if I have it or green onions if I don’t.  Oh, and the corn chips…


Pile them on!  I quite often have corn tortillas in the freezer and these little strips are super easy and fast to make.  I included a note in the recipe for you if you want to go that route.  Definitely recommended.


In this recipe I used my Homemade Taco Seasoning.  It’s so easy to make, so much cheaper to make, and you can customize it however you want!  Not to mention it doesn’t contain any funky ingredients and there’s no need to run to the store when you run out 🙂


This soup comes together so fast if you have some squash already chopped up and waiting in the fridge.  Unfortunately, the squash does take a while to peel, remove the seeds and then dice up, but with a good peeler and a sharp knife it shouldn’t take too long.  I like to have some cubed squash ready to go in the fridge, that way it’s ready to go for things like this or for a quick dinner that needs an extra veggie.

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You’ll notice I listed the brown rice in the recipe as optional.  I like my soups thick and full of good stuff, almost more like stew than soup.  If you prefer your soups a little thinner I’d leave the rice out.  Either way it will be great!


Just do not forget your favorite toppings! 😉



Butternut Squash and Black Bean Taco Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 -8 servings
Author: Heidi @ Food Doodles
  • 1 tbsp oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 jalapeno pepper stem and seeds removed and finely chopped
  • 3 heaping tbsp homemade taco seasoning equal to one package
  • 3/4 tsp salt plus more to taste
  • 32 oz canned diced tomatoes
  • 1 lb diced butternut squash or about 4 cups
  • 2 1/4 C black beans or 1 can drained and rinsed
  • 1 1/2 C cooked short grain brown rice optional
  • grated cheese sour cream, cilantro, avocado, corn chips, green onion, or any other toppings you'd like
  1. In a large pot, heat the oil over medium heat. Once hot, add the onions and saute 4-5 minutes until softened. Add the garlic and jalapeno pepper and continue to saute for 1-2 minutes.
  2. Stir in the taco seasoning, salt,tomatoes and butternut squash. Bring to a boil and then turn down the heat and simmer for 15 minutes, or until the squash is the desired tenderness.
  3. Add the black beans and rice and stir. Heat through and adjust seasonings as needed. Serve with your favorite toppings.
Recipe Notes
To make baked tortilla chips, cut corn tortillas into strips, lightly spritz or brush with oil, sprinkle with salt and bake at 350 degrees for 5-7 minutes or until crispy and lightly golden brown, stirring them if needed as the ones near the edge of the pan may cook quicker.

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{ 14 comments… read them below or add one }

1 Stephanie January 4, 2013 at

Those garnishes totally sell the soup! I could go for a bowl or two of that
Stephanie recently posted..Happy New Year! {2013}


2 Kathryn January 5, 2013 at

This soup sounds like a perfect winter warmer!


3 Heather January 5, 2013 at

I agree I love my soups more stew like – thick and full of goodness! Toppings are always my favorite part of the soup, I love the adding crushed tortilla chips, but I usually grab them by the handful from the bag 🙂 The strips you made sound so easy and look so good 🙂
Heather recently posted..persimmon granola


4 Ari @ Ari's Menu January 5, 2013 at

All I want in life is to sit on my couch while someone makes me this soup, and then does all the dishes after. It looks sooooo good Heidi!! So many of my favorite things 🙂
Ari @ Ari’s Menu recently posted..Honey Roasted Peanut Butter


5 sally @ sallys baking addiction January 6, 2013 at

this soup is a must add to my “to make” collection. I have a list of bookmarked soup recipes to make for dinner this month and I can’t wait to try them all out! I love butternut squash in soup AND tortilla soup. And together? amazing. 🙂
sally @ sallys baking addiction recently posted..caramel snickers 7 layer bars.


6 Kare @ Kitchen Treaty January 7, 2013 at

I love this! With a big variety of toppings, it would be so easy to customize for individual tastes. And it just looks divine.
Kare @ Kitchen Treaty recently posted..40 Cloves of Garlic Soup


7 Kiersten @ Oh My Veggies January 7, 2013 at

I will probably make this next week. 🙂 I have a shameful amount of black beans in the freezer. And I am still in the mood for soup all day, every day!
Kiersten @ Oh My Veggies recently posted..Recipe | Thai Red Curry Soup


8 The Café Sucré Farine January 7, 2013 at

Heidi, this sounds wonderful and looks so pretty too!
The Café Sucré Farine recently posted..Roasted Cauliflower & Garlic Soup w/ Curry-Ginger Oil


9 chinmayie @ love food eat January 8, 2013 at

I could totally have a big bowl of that for lunch right now.
chinmayie @ love food eat recently posted..Stir-fried Broccoli with Pesto


10 Christa Leone January 22, 2013 at

I had leftover butternut squash from a dinner earlier this week and when I searched Pinterest for a recipe to use it up, I saw your recipe. My family was skeptical when I told them what I was making, but they all loved it. It is amazing! I used your taco seasoning, and the spicy mixed with the sweet taste of of the squash was heaven. I will definitely be making this again!


11 Heidi @ Food Doodles January 23, 2013 at

I’m so glad you and your family enjoyed it!! And thanks so much for stopping by to let me know what you thought 🙂


12 Molly October 1, 2013 at

I am about to make this but I can’t see anywhere that you add any type of liquid. Step two says bring to a boil, but where is the liquid that is boiling? Please help. I’m sitting here in my kitchen with the ingredients ready to go.


13 Heidi @ Food Doodles October 1, 2013 at

Hi Molly! The liquid is in the tomatoes, but if it’s too thick for your liking you can always add a little water or veggie stock or whatever you usually use. Enjoy!


14 Caroline November 17, 2013 at

I’m thinking about making this for a soup bar day at school Thursday. I’d need to make it in the crock pot. How long do you think it would take for the squash to soften on low? I plan to make it the day before so we can sample it for dinner, then take the rest the next day.


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