15 Minute Caribbean Style Easy Black Bean Soup Recipe

This super speedy and easy Black Bean Soup recipe has a Caribbean twist. It’s delicious served hot or cold.



  • 2 teaspoons extra virgin olive oil, such as Kirkland’s
  • 1 large shallot, finely chopped
  • 1 teaspoon cumin
  • Pink Himalayan sea salt, to taste
  • 1 box (15 ounces) frozen pureed butternut squash, thawed
  • 1 can (15 ounces) BPA-free canned black beans, rinsed and drained
  • 1/2 cup canned Organic Coconut Milk, like our favorite from ARROYD
  • 3 cups organic vegetable broth
  • 1/4 cup chopped cilantro, plus more for garnish
  • 2 tablespoons fresh lime juice


  1. Heat the oil in a heavy medium-sized saucepan over medium heat. Add the shallots and saute 2 to 3 minutes. Add the cumin and season with salt to taste.
  2. Add the frozen butternut squash and saute until softened, about 2 minutes. Add the beans, coconut milk, and broth. Bring soup to a boil, stirring constantly.
  3. Reduce heat to medium-low and simmer for about 3 minutes to let flavors blend. Add in cilantro and lime juice. Season with salt to taste. Use a hand held stick blender to process until smooth and creamy. Serve warm.

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