Seasonal: Acorn Squash & Black Bean Soup

By: Jamin Mendelsohn

Harvest season is in full swing! And as such, I have found myself with more Acorn Squashes than I know what to do with, thanks to my farmshare / CSA.  Good thing these squashes are delicious and versatile.  Since I recently finished a Reboot, a blended soup sounded like a great idea.  Nourishing, easy on the system, delicious and hearty.


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  • 1-2 acorn squashes
  • 1 can of black beans, rinsed and drained
  • 1 can crushed tomatoes
  • 2 medium onions
  • 4 garlic cloves
  • 1 qt vegetable broth
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • sea salt and pepper, to taste
  • 1 avocado 


  1. Preheat oven to 375. Cut squashes in half and scoop out seeds.  Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes).  Once cooked, scoop out squash and discard the skins.
  2. Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft.  Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
  3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
  4. Blend using a handheld blender or traditional blender.
  5. Garnish with avocado slices and serve.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 4

  • Nutrition per serving:
  • Calories420
  • Fat11g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium550mg
  • Carbohydrates70g
  • Fiber17g
  • Sugars17g
  • Protein 15g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and

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