Twice the Fun Autumn Soup

twice-the-fun-autumn-soupThis soup combines 2 different kinds of squash and 2 different kinds of legumes for a sweet, smoky and tangy meld of Autumn flavors with an added kick! Perfect for warming up on a cool autumn night. The combination of veggies and legumes hits the mark for an array of vitamins, protein and fiber. If you desire less spice, halve the chili powder.


1 1/2 tablespoons canola oil
2 cloves garlic, minced
1 large onion, chopped
2 teaspoons minced fresh ginger, about 1/2 inch root
3 stalks celery, chopped with leaves
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 teaspoon pumpkin pie spice
1 cup chopped carrots
1 zucchini squash, diced
1 green bell pepper, chopped
2 1/2 cups cubed butternut squash
1 cup pale/lighter flavored beer
2 cups veggie broth
2 cups water
1 teaspoon molasses (or substitute maple syrup)
1 can diced tomatoes with green chiles, undrained
1 can black beans, undrained
1 can black-eyed peas, drained
1 fresh lemon
1/3 cup fresh chopped cilantro


Heat canola oil in large pot over medium-high heat. Add garlic, onion, ginger and celery, sautéing until onion begins to soften, about 4 minutes. Add spices and reduce heat to medium, stirring for 1 minute. Add remaining ingredients except for lemon and cilantro. Bring to boil. Reduce heat to low and simmer, partially covered/vented until squash is soft, about 40 minutes. Remove from heat, stir in juice of fresh lemon along with fresh cilantro. Serve with whole-grain bread or cornbread and side salad.

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