Mexican Butternut Squash Tomato Soup
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Each spoonful of this Mexican Butternut Squash Tomato Soup packs a hearty punch of squash, black beans and corn. Plus, the tomato base is flavourful without being too spicy- great if you’re not a fan of the hot stuff.
  • 1 medium onion, diced
  • 1 bell pepper, chopped (I used red)
  • 2 tsp minced garlic (about 2 cloves)
  • 1 Tbsp olive oil
  • 1 can reduced sodium tomato sauce
  • 1 can black beans, rinsed well
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ¼ tsp ground cinnamon
  • salt and pepper to taste
  • 2 cups vegetable stock + 1 cup water
  • 1 can whole kernel corn
  • ½ small butternut squash, cubed (About 2½ cups)
  1. Heat olive oil over medium heat. Add onions cook for 2 to 3 minutes. Add in peppers and garlic and cook for another minute or two.
  2. Add in tomato sauce, stock, spices, black beans and squash and bring to a boil.
  3. Add the corn and simmer over low heat for 20 to 25 minutes, or until squash is cooked through. If the soup is too thick, add up to a cup of water until you get the desired consistency.
Recipe by Diary of an ExSloth at