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Reboot - Soup - Acorn Squash & Black Bean


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Rate this recipe 4.7/5 (3 Votes)


  • 1-2 acorn squashes
  • 1 can of black beans, rinsed and drained
  • 1 can crushed tomatoes
  • 2 medium onions
  • 4 garlic cloves
  • 1 qt. vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. cumin
  • Sea salt and pepper, to taste
  • 1 avocado


Adapted from


Step 1

1.) Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.

2.) Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.

3.) Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.

4.) Blend using a handheld blender or traditional blender.

5.) Garnish with avocado slices and serve.

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