Pennington Biomedical Research Center
Butternut Squash Soup with Black Beans and Corn | 130 kcals per serving, packed with protein and fiber. Enjoy this flavorful recipe from Pennington Biomedical Research Center.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 2 tsp minced garlic (or 4 cloves fresh garlic, chopped)
- 1 large butternut squash (about 5 pounds) peeled and diced no larger than 1” cubes
- 16 oz package frozen corn (divided)
- 4 cups chicken or vegetable broth
- 2 (15 ½ oz) cans black beans, drained & rinsed
- 2 (15 ½ oz) cans fire-roasted diced tomatoes, not drained
- Salt & pepper to taste
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