Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black bean, black pepper, Bob's Red Mill, Borden, brown sugar, butternut squash, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, soup, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Nothing beats a piping hot bowl of soup on a wintery day.
when it comes to soups I am all in, especially when the weather gets weathery. LOL! You know what I mean by that…snow, wind, sleet, cold. That’s a Pennsylvania winter for you. However, I do have to remind myself that I am a Michigan native and mitten winters are far worse. PA winters, in my opinion, are quite mild.
Anyway, enough about the weather and more about this delicious butternut squash, pork, and black bean soup. So, it’s pretty darn good, to say the least. I had fun making this recipe as I employed my youngest son as head chef. He thought pretty highly of himself and couldn’t wait to serve his dad and siblings this soup.
Are you ready to get the details on this recipe? I bet you are! Well, wait no longer, friend! Simply hop on over to the next page for a complete list of ingredients and instructions. Enjoy!
Recipe and image courtesy of Me Lady Cooks.
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Quick Tip: This soup freezes well. I made a double batch and froze half for later without any issues.