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Butternut Squash and Black Bean Taco Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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


  • 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.
  • 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.
  • Add the black beans and rice and stir. Heat through and adjust seasonings as needed. Serve with your favorite toppings.


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.