Roasted Squash and Black Bean Chowder

Name: Roasted Squash and Black Bean Chowder
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs (900 g) butternut squash, peeled, seeded, cut into 1-inch (2.5 cm) cubes; 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed; 6 cups (1420 ml) vegetable broth; 1 large (8 oz) (225 g) yellow onion, large, diced into ½-inch (1.3 cm) pieces; 1 medium (170 g) red bell pepper, medium, diced into ½-inch (1.3 cm) pieces (optional); 3 cloves (15 g) garlic cloves, minced; 2 peppers plus 1 tablespoon sauce (30 g) chipotle peppers in adobo sauce, minced, with adobo sauce reserved; 1 can (14.5 oz) (410 g) canned diced tomatoes, with juice; 1 teaspoon (2 g) ground cumin; 1 teaspoon (2 g) smoked paprika (optional); salt, to taste; black pepper, to taste, freshly ground; 2 tablespoons (30 ml) olive oil; 2 tablespoons juice (about 1 lime) (30 ml) fresh lime, juiced; ¼ cup (15 g) fresh cilantro, chopped, for garnish (optional); Mexican crema or sour cream (optional)

From the MyKitchenBank Kitchen

A warming Mexican-inspired slow cooker chowder combining roasted butternut squash, black beans, and smoky chipotle peppers. The squash is roasted first for caramelized depth, then the slow cooker base of onions, garlic, tomatoes, and spices braise for 6 hours. Finished with bright lime juice and fresh cilantro for a substantial, flavorful soup.

Prep: 20 min
Cook: —
Wait: 7 hr 20 min
Total: 7 hr 40 min
Makes: 6 servings (makes about 8 cups / 1.9 liters)

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Ingredients

6 servings

2 lbs (900 g) butternut squash, peeled, seeded, cut into 1-inch (2.5 cm) cubes
2 cans (15 oz each) (850 g) canned black beans, drained and rinsed
6 cups (1420 ml) vegetable broth
1 large (8 oz) (225 g) yellow onion, large, diced into ½-inch (1.3 cm) pieces
1 medium (170 g) red bell pepper, medium, diced into ½-inch (1.3 cm) pieces (optional)
3 cloves (15 g) garlic cloves, minced
2 peppers plus 1 tablespoon sauce (30 g) chipotle peppers in adobo sauce, minced, with adobo sauce reserved
1 can (14.5 oz) (410 g) canned diced tomatoes, with juice
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) smoked paprika (optional)
salt, to taste
black pepper, to taste, freshly ground
2 tablespoons (30 ml) olive oil
2 tablespoons juice (about 1 lime) (30 ml) fresh lime, juiced
¼ cup (15 g) fresh cilantro, chopped, for garnish (optional)
Mexican crema or sour cream (optional)

Equipment (6)

9×13-inch (23×33 cm) baking sheet
6-quart (5.7 L) slow cooker
Large mixing bowl
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or silicone spatula

Steps

Before you start

Preheat oven to 400°F (200°C) before starting; you'll roast the squash first.
Have a 6-quart slow cooker cleaned and ready.
Read through the full timing—most cooking is passive in the slow cooker.
Make sure fresh limes and cilantro are on hand for finishing.

1
Roast the squashOven 400°F / 205°C
- With your oven preheated to 400°F (200°C), peel the butternut squash, remove all seeds, and cut into 1-inch (2.5 cm) cubes; you should have about 5–6 cups.
- Toss the cubes in a large bowl with the olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
- Spread them in a single layer on a 9×13-inch (23×33 cm) baking sheet, spacing them so they aren't crowded.
- Roast at 400°F (200°C) for 35–40 minutes, stirring halfway through, until the edges are caramelized and golden and the flesh is very tender when pierced with a fork.
- Remove from oven and set aside.
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Ready when: Edges caramelized and golden; flesh very tender when pierced with a fork
Tip: Don't skip roasting—it caramelizes the squash and adds deep, toasty flavor that raw cubes cannot deliver.
2
Prepare vegetables and ingredients
- While the squash roasts, prepare the remaining ingredients.
- Dice the yellow onion into ½-inch (1.3 cm) pieces, about 1½ cups total.
- Dice the red bell pepper into similar-sized pieces.
- Mince the 3 garlic cloves very finely.
- Open and drain the 2 cans of black beans under cold running water, rinsing thoroughly.
- Open the can of diced tomatoes and measure it out with its juice.
- Mince the 2 chipotle peppers from their can, removing excess seeds if you prefer less heat, and set them aside with 1 tablespoon of the adobo sauce.
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Tip: Prep everything before the slow cooker begins—this ensures smooth assembly and prevents ingredients from sitting around.
3
Build the chowder base
- Transfer the diced onion, diced red bell pepper, and minced garlic to your 6-quart slow cooker.
- Add the rinsed black beans, the diced tomatoes with their juice, the full 6 cups of vegetable broth, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika if using.
- Season with 1 teaspoon salt and ½ teaspoon black pepper.
- Stir very well to combine everything evenly, making sure no garlic clumps sit at the bottom.
4
Cook on low for 6 hours
- Cover the slow cooker with its lid and set it to LOW.
- Cook for 6 hours, allowing the vegetables to become very tender and all the flavors to deepen and marry together into a rich, cohesive broth.
- (Alternatively, cook on HIGH for 3–4 hours if you're pressed for time, though the low-and-slow method yields noticeably better flavor.) Do not add the roasted squash yet; it will go in after this initial phase.
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Ready when: Vegetables are very tender; broth is fragrant and rich
5
Add roasted squash and chipotle
- Once the 6-hour cook time is complete, carefully add all of the roasted butternut squash to the slow cooker.
- Add the minced chipotle peppers and the reserved 1 tablespoon of adobo sauce.
- Stir gently but thoroughly to distribute the squash and chipotle evenly throughout the chowder.
- Cover and cook on LOW for an additional 30–45 minutes, allowing the smoky, spicy heat of the chipotle to integrate with the other flavors and the squash to warm through completely.
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Ready when: Squash is fully integrated and warm; chipotle aroma is distributed throughout
Tip: Adding chipotle near the end preserves its vibrant smoky heat—if cooked the full 6+ hours, it mellows into the background.
6
Finish with lime and serve
- Turn off the slow cooker or carefully remove the crock to a trivet.
- Stir in the 2 tablespoons of fresh lime juice.
- Taste the chowder and adjust seasoning with additional salt, black pepper, or a squeeze of lime as desired.
- Ladle into bowls and garnish generously with fresh chopped cilantro.
- Serve with a dollop of Mexican crema or sour cream on the side.
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Tip: The lime juice is essential—it brightens the chowder and cuts through the richness of the beans and squash beautifully.

Good to know

Tips

Roasting the squash separately is non-negotiable if you want deep caramelized flavor. Raw cubes won't achieve the same richness.
Slow cookers vary in temperature; if yours runs hot, begin checking for doneness at the 5-hour mark on LOW.
For a thicker, creamier chowder, mash some of the cooked squash and beans against the slow cooker wall after Step 4 to release starch into the broth.
Add the chipotle peppers near the end so their vibrant, smoky heat stays pronounced rather than mellowing into the background after hours of slow cooking.

Make ahead

The chowder can be made 2–3 days ahead and stored in an airtight container in the fridge. The squash can be roasted up to 2 days in advance and stored separately in an airtight container.

Storage & reheating

Refrigerator: Store in an airtight container for up to 4 days. Freezer: Freeze in freezer-safe containers or bags for up to 3 months; thaw overnight in the fridge. Reheating: Warm gently on the stovetop over medium heat with a splash of vegetable broth, or microwave in 2-minute intervals, stirring between each.

Substitutions

canned black beans → Pinto beans, kidney beans, or a mix of legumes. Any canned bean works; adjust for color contrast if desired—white beans make a lighter chowder, red beans deepen the color.
chipotle peppers in adobo sauce → 1 teaspoon smoked paprika plus ¼ teaspoon cayenne pepper. Provides smokiness without heat. Skip the adobo sauce and add the spices during Step 3 instead of Step 5.
vegetable broth → Chicken broth or a 50/50 blend of broth and low-sodium salsa. Chicken broth deepens savory notes; salsa adds acidity and a textural element.
Mexican crema or sour cream → Greek yogurt, crème fraîche, or regular sour cream thinned with lime juice. Any creamy condiment works; use what you have on hand.