Cheddar Butternut Squash & Black Bean Chowder

A hearty, cheesy chowder with butternut squash and black beans that's pure comfort.

Medium

Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.com.

This rich chowder combines sweet butternut squash, hearty black beans, and corn in a creamy, smoky broth. Sharp cheddar cheese is melted in at the end for a luscious texture. Quick enough for a weeknight, it's satisfying and full of flavor.

Directions

Warm the olive oil in a large soup pot over medium heat. Toss in the chopped onion, celery, and carrots. Stir frequently until the onion becomes translucent. Season with roughly half a teaspoon of salt and a quarter teaspoon of black pepper, then add the minced garlic and mix thoroughly.

Incorporate the smoked paprika, dried oregano, and ground coriander, stirring to combine. Pour in the vegetable broth and give everything a good stir.

In a separate medium bowl or a glass measuring cup, whisk the half and half (or cream) with the flour until the mixture is smooth. Gradually pour this into the soup while whisking continuously.

Add the diced butternut squash and stir to incorporate. Bring the soup to a boil, then lower the heat to a simmer. Cook, stirring occasionally, until the broth thickens and the squash pieces are easily pierced with a fork.

Mix in the frozen corn kernels and drained black beans, and cook just until warmed through. Take the pot off the heat and whisk in the grated extra sharp cheddar cheese a handful at a time until fully melted.

Taste and adjust the salt and pepper as needed. Serve the chowder piping hot, garnished with chopped fresh cilantro if you like.