Mexican Spiced Butternut Squash Soup with Beans and Corn
Recipe type: Soups
Serves: 4 quarts
  • 2 (1-pound/454 g) butternut squash, peeled, halved lengthwise, seeds removed
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 cups frozen corn kernels, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon annatto powder
  • 1/4 teaspoon chipotle powder
  • 7 cups (1.68 liters) vegetable stock
  • 1 (15-ounce/425 g) can black beans, drained and rinsed
  • 1 (15-ounce/425 g) can garbanzo beans, drained and rinsed
  • 1 large sweet potato, peeled, cut into 1/2-inch pieces
  • cilantro
  • avocado chunks
  1. Preheat the oven to 400° F/200° C.
  2. Brush some of the olive oil on the lined baking sheet. Place the squash halves cut side down on the sheet and roast in the oven, turning once, until tender and light brown, up to 45 minutes. Cut the roasted squash into 3/4-inch pieces.
  3. While the squash roasts, prepare the rest of the ingredients. In the large pot, heat 2 tablespoons olive oil. Add the onions, 1-1/3 cups of the corn, garlic, chili powder, annatto, cumin, and chipotle powder. Sauté until the onions are tender, about 8 minutes. Add the cooked squash and vegetable stock, then bring to a boil. Reduce heat and simmer for about 30 minutes.
  4. Use the immersion blender to puree the soup in the pot (or blend it in batches in the regular blender, then return to the pot). Add the beans, potato, and remaining corn. Simmer until the beans and potato are cooked through, about 12 minutes. Add a little more vegetable stock if the soup is too thick. Add salt to taste. Serve hot with garnishes.
More Information

baking sheet, lined with foil
6-quart heavy bottom pot with lid
immersion blender or regular blender
Recipe by Andrea Meyers at