Two Winter Soups: Roasted Squash and Black Bean

By January 24, 2014 February 3rd, 2014 6 Comments

Before we begin this beautiful journey together, I would like to fully admit that this is not a foodie blog. But I do get excited about eating. And then I like to share the delicious eats. I’ve discovered however, that unless a food photograph looks good, no one wants to eat it. I cringe at some of my early food photos – and hope they are getting better! The biggest challenge is light. I most often cook around dinner time when the sun is going down…turning into terrible photography light. The pictures often look dull, yellow, or the bulbed lights reflect off the food. Waah!

This year I hope to dive into photography and learn how to photograph all things beautiful. Please be patient with my inadequacies…and I still hope you’ll eat it.

Today I have some great soups to share. Despite my photography, they do taste divine. And I don’t even like squash.

Roasted Squash Soup and Black Bean Soup are Husband’s original creations. Why do we let him leave the kitchen?

Roasted Squash Soup:

Start with 2 squash and 3 yams (or 4 squash). Cut in half, degore, and spray with cooking spray or rub with olive oil.squash Sprinkle Squash with Sea Salt, Pepper, Curry, Cumin, and Tumeric. Roast in oven at 400 degrees for about an hour, until soft and golden. Let cool.DSC_0021Scrape into blender or vitamix until nice and smooth like buttah’…

Put in large pot with 10 Cups Chicken Broth (or 10 cups water and 10 boullion cubes.) Cook until nice and hot.

That’s it. So good. So easy.

This recipe makes a HUGE batch. Cut it in half if you don’t want to feed the masses.

Roasted Squash Soup

Roasted Squash Soup

Add some crusty bread and you’re in business. OR, you could make this:

Black Bean Soup. Let’s start with some beautiful vegetables.DSC_0116 onions

DSC_0118Black Bean Soup:

Saute over medium heat with salt and pepper:

2 tbsp Olive Oil

2 Small Onions, chopped

3 stalks Celery, chopped

4 Carrots, chopped

1 Green Pepper, chopped

Another dash of salt and lots of pepper

1 tsp Thyme, 3 large Bay leaves, 1 1/2 tsp Cumin, a pinch of Rosemary

Saute until soft and golden brown, about 15-20 minutes

Pour in 10 Cups Chicken or Vegetable Broth (boullion fine)

Add 5 Cans Black Beans, Drained

Cook 20-30 minutes to let water reduce. Then add 1 Red Pepper chopped, and 1 Green Pepper chopped. Using an immersion or regular blender, blend to desired thickness.

black bean soup

black bean soup, oh yum

Now for the exciting part. These soups are tremendous on their own, but absolutely delightful when combined: Roasted Squash Soup and Black Bean SoupRoasted Squash Soup and Black Bean Soup

Together, these soups are loaded with protein, vitamins, and minerals and have almost zero fat. A great vegetarian option, they warm on a cold winter’s day, are very filling, and give great energy.

The Topping: One scoop greek yogurt, spring of cilantro, and pureed roasted red pepper. Husband bought a $1 squeeze bottles from the $1 store so he could create nice little soup circles. Roasted red pepper puree is easily made with roasted red pepper from a jar.

This combination is delicious, and an absolute favorite.

And I don’t even like squash! Until right now. Enjoy!





  • Heather says:

    Now that you have Photoshop, try playing around with the hue and contrast buttons. Venture into the pinkish range and it will give you a bit of a Rosy glow. I think you’ll be quite happy with that.

  • Alana says:

    Love the vegetarian recipes, Amy, since we are trying to eat more plant based food. I’m going to try both of these soups soon….good way to use up food on hand before we move.

  • kelsey says:

    These look heavenly! I will have to try them out!

  • Karina says:

    Thanks for these recipes! I made the squash soup, it was delicious. There was way too much broth for only two squash so I had to cook up two more; next time I’ll just keep adding broth until it’s the right consistency. Can’t wait to try the black bean!

    • maisymak says:

      Karina, I’m glad you commented because I realized I should have written, “2 squash AND 3 yams” instead of using the word “OR.” So…you could cut the broth down to 5 cups if you were only using 2 squash.

      If you use 4 squash or 2 squash AND 3 yams, use 10 cups of broth. Thanks for the catch and I’m sorry you had to be the guinea pig because of my mistake! I have now fixed the error.

      And p.s. the black bean is my favorite 🙂

  • Julia Tomiak says:

    Awesome! It’s definitely soup weather, and these look great! Must pin! Must try! Thanks Amy and husband.

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