Pennington Biomedical Research Center

Pennington Biomedical Research Center

labs.pbrc.edu

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.

View Original

Share this recipe:

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

More Like This