Quick Spiced Butternut Squash and Black Bean Noodle Soup

Name: Quick Spiced Butternut Squash and Black Bean Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium yellow onion, diced (about 1 cup / 150 g); 3 cloves garlic cloves, minced; 1½ teaspoons (7½ g) ground cumin; 1 teaspoon (5 g) chili powder; ½ teaspoon (2½ g) smoked paprika; 4 cups (500 g) butternut squash, peeled and cut into ½-inch (1 cm) cubes; 6 cups (1420 ml) vegetable broth; 1 can (15 oz / 425 g) (425 g) canned black beans, drained and rinsed; 3 ounces (85 g) thin egg noodles or angel hair pasta; 2 tablespoons (30 ml) fresh lime juice; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 1 lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

A vibrant Tex-Mex inspired noodle soup combining roasted squash's natural sweetness with earthy black beans and warming spices. Thin noodles cook directly in the broth for maximum flavor absorption. Ready in 30 minutes and loaded with fiber and complex carbs—perfect for a satisfying weeknight dinner.

Prep: 10 min
Cook: 18 min
Wait: 2 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Steps

Before you start

Peel and cut the squash into ½-inch (1 cm) cubes ahead of time if possible, or buy pre-cut butternut squash
Use fresh cilantro if available—the brightness it adds is worth it
Have all spices measured before you start cooking

1
Sauté aromatics and bloom spices
- Heat the olive oil in a large heavy-bottomed pot (4–5 quart / 3.8–4.7 L) over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the cumin, chili powder, and smoked paprika, and cook for another 30 seconds, stirring constantly, until the spices are toasted and release their aroma.
- This blooming step brings out the full flavor of the spices.
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Ready when: Onion is translucent and spices smell toasted and fragrant
Tip: Don't rush this step—toasting the spices releases their essential oils and prevents a raw, powdery taste in the soup.
2
Add squash and broth
- Add the cubed butternut squash to the pot and stir to coat with the spiced oil.
- Pour in 6 cups (1420 ml) of vegetable broth, making sure the squash is mostly submerged.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 6–8 minutes until the squash begins to soften.
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Ready when: Squash cubes are fork-tender but still hold their shape; broth is at a gentle simmer
Tip: Don't let the broth boil too vigorously or the squash will fall apart before the noodles cook.
3
Add beans and noodles
- Stir in the drained and rinsed black beans and the thin noodles.
- Increase the heat to medium and bring the soup back to a gentle boil.
- Cook, stirring occasionally, for 4–5 minutes until the noodles are tender but not mushy and the squash is completely soft.
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Ready when: Noodles are tender when bitten; squash is completely soft; broth simmers gently
Tip: Stir frequently to prevent the noodles from sticking together or to the bottom of the pot.
4
Finish with lime and seasonings
- Remove the pot from heat and stir in the fresh lime juice.
- Taste the soup and season with kosher salt and freshly ground black pepper to your preference.
- Start with ½ teaspoon of salt and adjust as needed—remember that the broth already contains sodium.
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Ready when: Soup is well-seasoned with a bright lime aroma
Tip: Add lime juice off the heat to preserve its fresh flavor and aromatic qualities.
5
Serve and garnish
- Ladle the soup into serving bowls and top with fresh cilantro if using.
- Serve immediately with lime wedges on the side for additional brightness.
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Tip: If cilantro is not available, a drizzle of sour cream or crumbled queso fresco also works beautifully.

Good to know

Tips

For a spicier soup, add ¼–½ teaspoon of cayenne pepper when you bloom the other spices, or stir in a pinch of chipotle powder for a smoky heat.
If your butternut squash is very large and starchy, it may release some starch into the broth. This is normal and adds body to the soup; if it becomes too thick, thin it with additional warm broth.
This soup pairs beautifully with a grilled cheese sandwich or crusty bread for dipping. A dollop of Greek yogurt or sour cream swirled on top adds richness and cooling contrast.
Make it a hearty main by stirring in diced cooked chicken or crumbled tofu in the last step, and serve alongside a simple green salad.

Make ahead

Prepare the diced butternut squash and minced garlic up to 1 day ahead; store in airtight containers in the refrigerator. You can also sauté the onions and bloom the spices in the morning and refrigerate the base—reheat it over medium heat before adding the broth.

Storage & reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container for up to 2 months (noodles will soften slightly when reheated). Reheat gently over medium heat on the stovetop, adding a splash of broth or water if the soup has thickened. Do not microwave, as it can make the noodles mushy.

Substitutions

thin egg noodles or angel hair pasta → Ditalini pasta, small shells, or broken spaghetti. Use the same weight; cooking time may vary slightly depending on shape.
canned black beans → Pinto beans or kidney beans. Choose beans with a similar texture. Pinto beans add an earthy sweetness; kidney beans are slightly firmer.
vegetable broth → Chicken broth or low-sodium vegetable bouillon dissolved in water. Chicken broth adds depth; use the same volume. Bouillon will make the soup saltier, so reduce added salt.
butternut squash → Acorn squash or kabocha squash. Both have similar cooking times and sweetness. Acorn squash may need slightly longer to soften.