Seasonal: Acorn Squash & Black Bean Soup

Harvest season is in full swing! And as such, I have found myself with more Acorn Squashes than I know what to do with, thanks to my farmshare / CSA.  Good thing these squashes are delicious and versatile.  Since I recently finished a Reboot, a blended soup sounded like a great idea.  Nourishing, easy on the system, delicious and hearty.



  • 1-2 acorn squashes
  • 1 can of black beans, rinsed and drained
  • 1 can crushed tomatoes
  • 2 medium onions
  • 4 garlic cloves
  • 1 qt vegetable broth
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • sea salt and pepper, to taste
  • 1 avocado 


  1. Preheat oven to 375. Cut squashes in half and scoop out seeds.  Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes).  Once cooked, scoop out squash and discard the skins.
  2. Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft.  Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
  3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
  4. Blend using a handheld blender or traditional blender.
  5. Garnish with avocado slices and serve.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Calories: 420

Fat: 11g

Trans Fat: 1.5g

Cholesterol: 0mg

Sodium: 550mg

Carbohydrates: 70g

Fiber: 17g

Sugars: 17g

Protein: 15g