How to Make a Mexican Roasted Squash and Black Bean Soup
Mexican roasted squash and black bean soup is a delicious, hearty dish that's perfect for any time of year. Packed with nutrients and bold flavors, this soup is both satisfying and healthy. Follow this simple recipe to create a warming meal that will impress your family and friends.
Ingredients
- 2 medium zucchinis, diced
- 2 medium yellow squash, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure that the squash roasts perfectly.
2. Roast the Squash: Toss the diced zucchinis and yellow squash in a large bowl with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until tender and caramelized, stirring halfway through for even cooking.
3. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
4. Combine Ingredients: Once the squash is roasted, add it to the pot along with the black beans and vegetable broth. Stir well to combine all of the ingredients.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This will allow all the flavors to meld together beautifully.
6. Blend the Soup: For a creamier texture, use an immersion blender directly in the pot to blend the soup to your desired consistency. If you don’t have an immersion blender, you can also carefully transfer portions of the soup to a regular blender, then return it to the pot.
7. Serve: Taste the soup and season with additional salt and pepper if needed. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for a zesty kick.
Tips for Variation
Feel free to customize this Mexican roasted squash and black bean soup to your liking. Add in corn, diced tomatoes, or spicy jalapeños for an extra kick. For a vegan twist, ensure that your broth is 100% plant-based. Enjoy this soup with tortilla chips or warm tortillas for a complete meal.
Conclusion
This Mexican roasted squash and black bean soup is not just nutritious but also a colorful addition to your meal plan. Whether served as a main dish or an appetizer, it's sure to be a hit among your guests. Try this recipe today and savor the delightful flavors of Mexico in your own kitchen!