Vegetarian Recipes
Butternut Squash and Black Bean Soup
One-pot soup recipes like this Butternut Squash and Black Bean Soup are essential for me this time of year. This soup is not only easy to make, but it’s also made with budget-friendly ingredients. The butternut squash is soft and sweet, while the broth is perfectly seasoned with a hint of smokiness from the fire-roasted tomatoes and smoked paprika. It’s seriously filling and comforting! I can’t wait for you to try this butternut squash and black bean soup recipe out. It can easily be made any day of the week!
Is there anything better than a hot bowl of soup on a cold day? I don’t think so! Soups are a staple in my house once the weather cools down, and this easy butternut squash black bean soup always hits the spot. The sweetness of the squash mixed with the smoky and spicy flavors from the chili powder, smoked paprika, and fire-roasted tomatoes is absolutely perfect! And I always stock up on canned beans and tomatoes when they go on sale just so I can add them to my favorite soups and chili recipes during the fall and winter months.
Ingredients
Here’s what you’ll need to make this black bean butternut squash soup:
- Butternut Squash: You’ll need around 2 lbs of butternut squash for this recipe. Look for squash that is firm and heavy for its size. I dice mine into ¾-inch cubes so it cooks evenly and becomes nice and tender in the soup.
- Onion & Minced Garlic: These aromatics create the base flavors for this easy soup recipe.
- Olive Oil: To soften the diced onions and minced garlic.
- Black Beans: I use canned black beans to make this recipe super easy and convenient—just drain and rinse them before adding to the pot! They add a nice creaminess and are a delicious plant-based protein source.
- Fire-Roasted Diced Tomatoes: I’m a huge fan of fire-roasted tomatoes because they add a subtle smoky flavor that elevates this soup. I use the whole can, juices, and all!
- Seasonings & Spices: Chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper create a delicious, southwestern-inspired flavor profile. Adjust the spice level to your liking by adding more or less chili powder.
- Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. I use Better than Bouillon to make my broth.
- Kale: I love tossing in a few handfuls of kale at the end for added texture and nutrition. Remove the tough stems and roughly chop the leaves before adding them to the pot.
Variations to Try!
- Sweet potatoes can easily be substituted for the butternut squash in this recipe. This would make it like a soup version of my sweet potato black bean skillet! I’d cut the sweet potatoes into ¾-inch cubes and simmer as directed below. This should be more than enough time for them to become fork-tender, but you can go slightly longer if needed.
- Spinach and regular diced tomatoes are easy substitutes for the kale and fire-roasted tomatoes if that’s what you have in stock.
- If you have any leftover roasted butternut squash, try adding it to your soup for even more flavor and texture. I also think corn (canned or frozen) or diced bell peppers would be great additions, too!
- You can absolutely swap the chicken broth with vegetable broth if you’re keeping this black bean butternut squash soup vegetarian or vegan.
Serving & Topping Ideas
I love topping my bowl of butternut squash and black bean soup with sliced avocado. The creaminess of the avocado is the perfect contrast to the heartiness of the soup! A sprinkle of cilantro and a few jalapeno slices are also nice additions. And, of course, a thick slice of homemade cornbread would never go amiss! Here are some other serving and topping ideas I love:
- Crumbled tortilla chips and a dollop of sour cream
- Shredded cheddar cheese (it melts and becomes all gooey—my family loves this!!)
- Sliced green onions or pickled red onions
- Toasted leftover butternut squash seeds (made using our roasted pumpkin seed recipe)
- Lime wedges
How to Store
This recipe for butternut squash and black bean soup stores really well. The veggies will get a little softer in storage, but the flavors will become even more developed. I keep my leftovers in an airtight container, and they last up to 4 days in the fridge.
You can also freeze this soup for up to 3 months. Separating the soup into individual portions before freezing makes it easier to defrost and reheat later on! Let it thaw overnight in the fridge before reheating on the stove or in the microwave. I sometimes add a little extra chicken broth if it thickens up too much once reheated.
Butternut Squash and Black Bean Soup Recipe
Equipment
Ingredients
- 2 lbs. butternut squash, diced into ¾ inch cubes $2.98
- 1 onion, diced $0.39
- 3 cloves garlic, minced $0.24
- 1 Tbsp olive oil $0.12
- 1 ½ tsp chili powder $0.15
- 1 tsp cumin $0.10
- ½ tsp garlic powder $0.05
- ½ tsp smoked paprika $0.05
- ¾ tsp salt $0.05
- ½ tsp freshly cracked black pepper, divided $0.04
- 1 15 oz. can black beans, drained $1.00
- 1 14.5 oz. can fire-roasted diced tomatoes $1.25
- 4 cups chicken broth $0.68
- 4 cups chopped kale $1.49
Instructions
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Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
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Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
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Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
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Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
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Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
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During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
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Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
how to make Butternut Squash and Black Bean Soup – step by step photos
Peel and dice 2 lbs butternut squash into ¾ inch cubes. Dice 1 onion and mince 3 garlic cloves.
Add 1 Tbsp of oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next, add 1 ½ tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, ¾ tsp salt, and ½ tsp freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
Now add the diced butternut squash, drained 15 oz. can black beans, and the 14.5 oz. can fire roasted tomatoes to the pot. Then pour in 4 cups chicken broth. Stir everything together.
Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
During the last 2-3 minutes of cook time, remove the lid and add 4 cups chopped kale to the pot. Stir the kale into the soup and keep the lid off.
Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!
This homemade butternut squash black bean soup is the perfect cozy meal for fall and winter. And it couldn’t be any easier to make!
More Butternut Squash Recipes
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Vegetarian Recipes
Ricotta Toast 4 Ways
I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!
Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉
Ricotta Toast Variations
I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:
Roasted Grapes, Thyme, and Bacon
This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.
Tomatoes, Basil, and Balsamic Reduction
Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.
Strawberry, Mint, and Honey
This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.
Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes
For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.
More Topping Ideas!
I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:
- Any fruit (fresh or frozen and thawed!)
- Smashed avocado
- Caramelized onions
- Fruit jam (fig, apricot, raspberry would all be amazing)
- Balsamic roasted mushrooms
- Sliced prosciutto or other cured meats
- Chopped nuts
- Pesto
- Tomato relish
- Anything pickled (pickles, pickled jalapenos, pickled red onions, etc.)
- Sun-dried tomatoes
- Poached eggs
Ricotta Toast Recipe
Equipment
-
Hand Mixer
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
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Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
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Using a hand mixer, whip the ingredients together until they are smooth and creamy.
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Slice sourdough into thick slices and toast.
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Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
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Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
See how we calculate recipe costs here.
Notes
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
how to make Ricotta Toast – step by step photos
Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
Slice a 1 lb loaf of sourdough into thick slices and toast.
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
More Easy Toast Recipes
The post Ricotta Toast 4 Ways appeared first on Budget Bytes.
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