Make-ahead butternut squash soup with Southwestern Flavors. Used butternut squash zoodles, black beans, corn, onions and spices to make this perfect winter soup. Freeze it and use it daily. Will last you the whole week
I had a whole bunch of butternut squash zoodles left over from my Vegetarian Souvlaki recipe.
Here is a snippet of the conversation I had in my mind:
“What do I do with all those zoodles?”
“I could make pasta type recipe from it, right?”
“But, hasn’t it been done a gazillion times? Where is the challenge?”
“Let me try a Pad Thai recipe with it!”
“Darn, no peanuts in the pantry! Feeling too lazy to go to the grocery store just for peanuts.”
“I got it! Put it into a hearty soup recipe!”
“YES!!!”
You probably think that’s I must be strange because I talk to myself like I am two people!
When it comes to recipes, I feel like I have a vegan person and vegetarian person in my head. They are both arguing over ingredients and, not surprisingly, the vegan me is constantly pushing me to ignore the vegetarian persona…
….and vice versa.
This time, however, both sides agreed unanimously! {whew}
When that happens, a very delicious, hearty, comforting, soulful and creative recipe emerges.
That pretty much describes this southwestern flavored butternut squash soup! Its hearty, delicious and full of flavor! Of all the soups I have made recently (like this pumpkin soup recipe), this one has emerged as my favorite all-time recipe.
Every ingredient in this soup is all about combating the cold, winter weather. That includes the black beans, corn, and green bell pepper. Even the avocado and onions remind you of a hot summer day.
I made this soup for 4 people, but, I ended up consuming the whole pan! I couldn’t believe how great it turned out. It was so much better than I had imagined it in my head.
Southewestern recipes, in general, have always had a very hearty feel to it. When I made Tofu scramble with southwestern flavors, you all just pounced on it. It tasted so great for breakfast or brunch time meals. In fact, I have had it for dinner too.
Freeze this soup into 4-5 different containers and pull out one container a day. This soup will last you 4-5 days and can work as a perfect lunch or dinner side dish.
This butternut squash soup, like all other soups of mine, contain no stalk of any kind. Yet, it tastes just as delicious. I rely on the beans to provide texture to the soup and it worked so perfectly.
Make-Ahead Butternut Squash Soup
Make-Ahead Butternut Sqaush Soup
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic thinly sliced
- 1/4 cup red onion finely chopped
- 1/4 cup green bell peppers finely chopped
- 1/4 cup sweet corn
- 1/4 cup cherry tomatoes Whole or cut into half
- 25 oz Butternut Squash Zoodles about 1/2 of a butternut squash
- 1/2 cup black beans cooked or from a can
- 2 cup coconut milk
- 1 tsp sea salt
- 2 tsp taco seasoning
- 1 tsp cumin powder
- 1/2 cup water
- 1 tsp Hatch Chili, chopped optional
For Garnish (optional)
- 1 avocado chopped into cubes
- 1/4 cup red onions finely chopped
- 1/4 cup cilantro finely chopped
Instructions
- In a heavy bottom pan, add the coconut oil, garlic and onions
- Let the onions caramelize
- Add the green bell peppers, tomatoes and corn
- Add the butternut squash zoodles
- Add the salt, taco seasoning and cumin powder. If using hatch chili, add it now
- Add the coconut milk and water
- Simmer on low for about 25 minutes or until the soup starts boiling
- Garnish and Serve immediately. Alternatively, you can transfer to 4-5 containers and freeze it
- When using frozen soup, heat stove top for best results. Adjust spices, if needed
Video
Notes
- This make ahead soup can be frozen for up to 2 weeks. When serving frozen soup, heat it on the stove top, if possible. This will preserve the taste and texture of the soup
- The zoodles will break up into smaller pieces during the cooking process
- Nutrition info is approximate
