black bean and butternut squash bisque

Butternut Squash and Black Bean Soup with Crispy Kale

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 1 tablespoon olive oil plus 1 teaspoon
  • 1 medium onion
  • 2 cloves garlic minced
  • 1 carrot sliced thinly
  • 1 small jalapeno chopped
  • 2 teaspoons jerk seasoning
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb butternut squash cubes about 1/2 a butternut squash
  • 1 cup vegetable broth
  • 1/4 cup black beans
  • 3 leaves kale de-stemmed and chopped


  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium high heat. Add in the onion and garlic. Cook until onion is translucent, about 5 minutes.

  2. Toss in the carrots and jalapenos. Cook for 2 minutes. Add in the jerk seasoning, oregano salt and pepper. Stir and let cook 1 minute.

  3. Add in the butternut squash cubes, broth and black beans. Bring to a boil, then let it simmer for 15 minutes, until the squash is cooked.

  4. While that's cooking, grab a small saute pan. Add the remaining teaspoon of olive oil and heat to medium-high heat. Toss chopped kale into the pan and cook until crispy, about 5 minutes.

  5. Once squash is cooked, remove the pan from the heat. Using an immersion blender or a normal blender, puree the soup until mostly smooth. Serve and top with crispy kale.