Butternut Squash and Black Bean Bisque
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • ¼ cup water
  • 1 cup chopped onions
  • 1 butternut squash, peeled, seeded and cubed
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes (or more to taste)4 cups vegetable broth
  • 1 tablespoon fresh, grated ginger
  • 1 tablespoon fresh lemon zest
  • ½ lemon, juiced
  • 2 cans low-sodium black beans, drained and rinsed
  • 1 cup pearl-sized couscous, uncooked
  1. Heat a large soup pot over medium heat. Add the water to the pot. Add onion and cook for 4 minutes, stirring occasionally. Add the cubed butternut squash and tomato paste and cook for 1 minute.
  2. Add cumin, cinnamon, and pepper to pan. Stir and combine; then add the vegetable stock. Bring to a boil. Reduce heat, and simmer 8 minutes.
  3. Remove half of the onion, squash, stock mixture, transferring it to a high-speed blender or food processor. Blend until smooth and return the blended portion to the soup pot.
  4. Add the ginger, lemon zest, lemon juice allow everything to return to a simmer.
  5. Add the black beans and uncooked couscous. Cook for 12 minutes or until the couscous is tender.
Recipe by A Little Sage at http://alittlesage.com/butternut-squash-and-black-bean-bisque/