Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Audio Play Icon Headphones Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Garden Lifestyle

Winter Squash Soup with Black Beans and Corn

This Southwestern-style soup features the native trio of squash, beans, and corn; their flavors having been combined for centuries.

  • Squash soup with jalapeno cornbread.
    Photo/Illustration: Susan Belsinger
  • Squash soup.
    Photo/Illustration: Susan Belsinger
  • Squash soup and jalapeno cornbread.
    Photo/Illustration: Susan Belsinger


1 butternut, acorn, delicate, carnival, or sweet dumpling squash–or a small pumpkin–roasted, peeled, and cut into bite-sized pieces (about 4 to 5 cups)
1 dried ancho, pasilla, or chile negro chile pepper, stemmed, seeded, and minced; or about 1 1/2 to 2 teaspoons ground ancho or pasilla chile powder
1/2 cup boiling water
2 tablespoons olive oil
About 1 cup chopped onion
2 to 3 large cloves garlic, minced
2 cups fresh or frozen corn
15-ounce can (or about 1 1/2 cups cooked) black beans, drained and rinsed
About 6 cups vegetable broth
Salt and freshly ground pepper
About 1 teaspoon cumin seed, toasted and ground
1/2 cup freshly chopped cilantro
Fresh lime

This Southwestern-style soup features the native trio of squash, beans, and corn; their flavors having been combined for centuries. This soup is quick to assemble once the squash or pumpkin has been prepared.  It can be made ahead; it is one of those soups that tastes even better the next day. If you don’t like cilantro, substitute Italian flat-leaved parsley and/or basil.

Serves 6 to 8

Preheat oven to 350 º F.  Cut the squash or pumpkin in half.  Remove the seeds and place the squash cut-side down in a baking dish with about 1-inch of water in the bottom.  Place the squash in the oven and bake for anywhere from 30 to 60 minutes or until the squash is tender. Smaller, thin-walled squash cook faster than a thick butternut so cooking time varies. This step can be done a day or two ahead. If you want to serve the soup in a hollowed-out pumpkin, you can do this while the squash is baking.

Soak the dried chile in 1/2 cup boiling water to soften; if using ground ancho, add it to the soup pot with the stock.  In a large soup pot heat the oil over medium heat and add the onions.  Sauté, stirring, for 5 minutes.  Add the garlic, squash, corn, and beans and stir well.  Add the stock along with the ancho chile, cover the pot, and cook over medium-low heat for 5 minutes.  Generously season with salt and pepper and add the cumin and cook for 10 minutes, so that it is just barely simmering. 

Add the cilantro and squeeze a half of a lime into the pot, stir, remove from heat and cover for a few minutes before serving. Taste for lime, salt and pepper and adjust if needed.

View Comments


Log in or create an account to post a comment.

Related Articles

The Latest

Magazine Cover

Take your passion for plants to the next level

Subscribe today and save up to 44%

"As a recently identified gardening nut I have tried all the magazines and this one is head and shoulders above the pack."


View All

We hope you’ve enjoyed your free articles. To keep reading, become a member today.

Get complete site access to decades of expert advice, regional content, and more, plus the print magazine.

Start your FREE trial