Imagine a simmering pot of Mexican Bean Soup, where vibrant colors of roasted butternut squash and crimson kidney beans swirl in a rich, aromatic broth.
The smoky paprika fills the air, mingling with the earthy scent of cumin, promising a comforting embrace in every spoonful.
This dish is a personal favorite, reminding me of a chilly autumn evening where its warmth enveloped my family, transforming an ordinary meal into a cherished moment. Perfect for busy weeknights or leisurely Sunday suppers, this soup is incredibly versatile.
The combination of hearty beans and roasted squash offers a satisfying meal that can be enjoyed with loved ones, or savored alone in peaceful solitude. I remember a particularly hectic day when this dish came to the rescue, providing a nourishing and soul-soothing dinner that brought a sense of calm and contentment to our home.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and roasted butternut squash.
- Freezes beautifully for convenient, quick meals on busy days.
- Uses pantry staples like canned beans and diced tomatoes for ease.
- Satisfies with hearty textures from beans and tender squash chunks.
- Offers versatility by adjusting spiciness and adding favorite toppings.
Ingredients
- 1 medium butternut squash — peeled and cubed for even roasting
- 2 tablespoons olive oil — quality extra virgin for best flavor
- 1 teaspoon salt, divided — adjust to taste
- 1 teaspoon ground cumin — for an earthy warmth
- 1 teaspoon smoked paprika — adds a smoky depth
- 1/2 teaspoon black pepper — freshly ground if possible
- 1 tablespoon vegetable oil — for sautéing
- 1 onion — chopped finely for even cooking
- 3 cloves garlic — minced for aromatic depth
- 1 red bell pepper — chopped for sweetness
- 1 teaspoon chili powder — adjust for desired spiciness
- 1 can (14 oz) diced tomatoes — opt for no-salt-added
- 1 can (15 oz) black beans — drained and rinsed for reduced sodium
- 1 can (15 oz) kidney beans — drained and rinsed for reduced sodium
- 4 cups vegetable broth — low-sodium preferred
- 1 lime — juiced for a fresh tang
- 1/4 cup fresh cilantro — chopped for a burst of freshness
Step-by-Step Method
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, 1/2 teaspoon of salt, cumin, smoked paprika, and black pepper. Spread the seasoned squash evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
Roasting the squash enhances its natural sweetness and infuses it with spices.
Sauté Aromatics
Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and chopped red bell pepper. Sauté until the onion is translucent and the vegetables are softened.
This step builds the flavor base for the soup, enriching it with the sweetness of the onion and the aroma of garlic.
Spice & Combine
Stir in chili powder and cook for 1 minute until fragrant. This releases the essential oils from the spices, enhancing the soup’s depth.
Add diced tomatoes, drained black beans, drained kidney beans, and vegetable broth to the pot. Bring the mixture to a boil, ensuring all ingredients are well combined.
Simmer & Blend
Reduce the heat to low and let the soup simmer for 20 minutes. This step allows the flavors to meld together, creating a rich and hearty base.
Stir occasionally to prevent sticking. The beans will absorb the flavors, becoming tender and flavorful.
Integrate & Rest
Add the roasted butternut squash to the simmering soup. Stir well to incorporate the squash into the mixture, allowing its flavors to meld with the soup.
Turn off the heat and let the soup rest for 10 minutes. This resting period enhances the flavors and allows the ingredients to settle.
Finish & Serve
Stir in freshly squeezed lime juice and chopped cilantro before serving. The lime juice adds brightness, while the cilantro contributes a fresh, herby note.
Ladle the soup into bowls and garnish with additional cilantro if desired. Serve warm, enjoying the balance of spices, sweet squash, and hearty beans.
Ingredient Swaps
- For a budget-friendly option, substitute fresh butternut squash with frozen butternut squash cubes.
- Swap canned tomatoes for fresh tomatoes if you have them on hand, or use tomato sauce for a smoother texture.
- Use any variety of beans you prefer or have in your pantry, such as pinto or cannellini beans, instead of black and kidney beans.
- Replace olive oil and vegetable oil with any neutral oil, such as canola or sunflower oil, if needed.
- For a spicier version, add a pinch of cayenne pepper or diced jalapeños.
You Must Know
- Preheat the Oven: Make certain the oven is preheated to 400°F (200°C) before roasting the butternut squash, as this allows for even cooking and enhances the caramelization process.
- Use Fresh Spices: For the best flavor, use fresh spices like ground cumin and smoked paprika. Fresh spices can considerably elevate the taste of the roasted butternut squash and the overall soup.
- Let Beans Rest: After simmering the soup with beans and adding roasted butternut squash, let the soup sit off the heat for 10 minutes. This resting period allows flavors to meld and enhances the soup’s richness.
- Adjust Spice Levels: Customize the soup’s spiciness by adjusting the amount of chili powder. Start with the recommended amount and gradually increase if you prefer a spicier dish.
- Add Lime and Cilantro Last: Stir in lime juice and fresh cilantro just before serving to maintain their fresh, vibrant flavors, which add a revitalizing contrast to the hearty soup.
Serving Tips
- Serve the soup with a side of warm, crusty bread or corn tortillas.
- Garnish with additional fresh cilantro and a dollop of sour cream for extra creaminess.
- Add sliced avocado on top for a touch of richness and creaminess.
- Pair with a light, revitalizing salad to balance the hearty soup.
- Serve with lime wedges on the side for an extra citrusy kick.
Storage & Make-Ahead
Mexican Bean Soup can be stored in the refrigerator for up to 4 days. This allows flavors to meld.
For make-ahead convenience, roast the butternut squash a day earlier. The soup also freezes well in airtight containers for up to 3 months. This makes it a great option for meal prep.
Reheating
To gently reheat Mexican Bean Soup, use a microwave, stirring occasionally.
Alternatively, warm it on the stovetop over low heat.
You can also reheat in the oven at 300°F (150°C) until heated through.
Cultural Significance of Mexican Bean Soup
As you savor the comforting warmth of reheated Mexican Bean Soup, let’s explore the cultural tapestry woven into its ingredients. Each spoonful tells a story of tradition and flavor, bridging culinary heritage and personal experience.
- Beans: Central to Mexican cuisine, beans symbolize sustenance and simplicity. They’ve nourished generations and are celebrated in countless dishes for their versatility and richness.
- Chili Powder: This vibrant spice mix brings warmth and depth. It reflects the bold flavors of Mexican cooking, where spices are artfully blended to create layers of taste.
- Cilantro: Often a signature in Mexican dishes, cilantro adds freshness and zest. Its bright green leaves are synonymous with gatherings and celebrations, embodying the lively spirit of Mexican culture.
Embrace the journey these ingredients offer with every bite.
Final Thoughts
Give this delicious Mexican Bean Soup with Roasted Butternut Chunks a try, and feel free to tweak the spices to suit your taste! It’s a flavorful and comforting dish that’s perfect for any occasion.
Frequently Asked Questions
What Are Some Common Mistakes When Making This Soup?
I often forget to roast the butternut squash well enough or skip letting the soup simmer properly. Also, not adjusting the spices to taste can really affect the flavor. Take your time, and enjoy the process!
Can This Recipe Be Adapted for a Slow Cooker?
Absolutely, you can adapt this recipe for a slow cooker. Just sauté the veggies first, then combine everything in the slow cooker. Cook on low for 6-8 hours, adding the roasted squash in the last hour.
Are There Any Recommended Garnishes for This Soup?
I’d recommend garnishing the soup with a dollop of sour cream, a sprinkle of shredded cheese, or some avocado slices. Fresh cilantro and a squeeze of lime juice add a vibrant touch that’ll elevate the flavors beautifully.
How Do I Know When the Butternut Squash Is Perfectly Roasted?
You’ll know the butternut squash is perfectly roasted when it’s tender, slightly caramelized, and easily pierced with a fork. The edges should have a golden-brown hue, giving off a sweet, nutty aroma. Enjoy!
Can I Substitute Fresh Tomatoes for Canned Diced Tomatoes?
You can absolutely use fresh tomatoes instead of canned! I recommend peeling and chopping them finely for a smoother texture. Fresh tomatoes will add a delightful burst of flavor, making your dish taste even more vibrant.
Mexican Bean Soup with Roasted Butternut Chunks
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoon olive oil
- 1 teaspoon salt divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 clove garlic minced
- 1 red bell pepper chopped
- 1 teaspoon chili powder
- 1 can diced tomatoes 14 oz
- 1 can black beans 15 oz, drained and rinsed
- 1 can kidney beans 15 oz, drained and rinsed
- 4 cup vegetable broth
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, 1/2 teaspoon salt, cumin, smoked paprika, and black pepper, then spread them on a baking sheet.
- Roast the butternut squash in the preheated oven for 25-30 minutes or until tender and slightly caramelized.
- In a large pot, heat vegetable oil over medium heat and sauté the onion, garlic, and red bell pepper until softened.
- Add chili powder, stirring for 1 minute until fragrant.
- Stir in the diced tomatoes, black beans, kidney beans, and vegetable broth, then bring to a boil.
- Reduce the heat to low and let the soup simmer for 20 minutes.
- Add the roasted butternut squash to the pot, stir well, and let the soup sit for 10 minutes off the heat.
- Stir in lime juice and fresh cilantro before serving.
Notes
