Butternut Squash Beef Soup with Black Pepper Cornbread Islansds

Butternut Squash Beef Soup with black pepper cornbread islands, hearty, comforting, and a delicious winter soup.  Center a portion of your favorite cornbread in the middle of a bowl and ladle a generous scoop of the soup over the cornbread.


One of the versatile things about soup is all vegetables are a go in soups.  From potatoes, carrots, lima beans, corn, green beans, and the hearty winter vegetables, like butternut squash.  

I have in the last years, really more so since I have been blogging, come to appreciate the butternut squash.  It's colorful, smooth in texture as well as sturdy when cooking it in soups.  I can't stand a vegetable that turns to mush in soup.  


I have several recipes for soups and stews, some here on the blog, and many times I substitute the root vegetables for butternut squash.  In this recipe,  I substituted it for the carrots and potatoes.  I had bought a large package of cut up butternut squash at the grocery store and needed to cook it soon.

I love the orange color of the butternut squash with the green in the lima beans, yellow in the corn and red in the tomatoes.  So colorful...

I don't know if you are like me and think of color when you are cooking.  It is something that I learned years ago in my home economics cooking class, and it still comes out in me today.  I always think of color combinations when cooking...can't help it.


My husband and I love to eat cornbread with our soups and stews, and one of our favorite recipes is Black Pepper Cornbread Muffins, or in this case,  just black pepper cornbread cut into round circles.  To serve, we lay a black pepper cornbread muffin or a portion of black pepper cornbread in the center of the bowl and ladle the soup over the top.

When taking a bite, just push the spoon down and grab some cornbread and come up with a generous portion of soup....mmm so good!  The black pepper is surprisingly not too hot, just flavorful.  Give it a try.



Butternut Squash Beef Soup
Printable Recipe

  • 1 1/2 beef stew meat
  • 4 cups water
  • 1 tablespoon salt
  • 2 teaspoons coarse black pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons coriander
  • 1 teaspoons garlic powder
  • 1 teaspoons dried thyme
  • 2 bay leaves
  • 1 (15 oz.) diced tomatoes
  • 2 cups beef broth
  • 1 cup frozen or canned (drained) green lima beans
  • 1 cup frozen or canned (drained) whole kernel corn
  • 2 cups 1-inch diced butternut squash
  • Black Pepper Cornbread

In a large stockpot with a heavy bottom, add stew meat, water, salt, pepper, onion, celery, coriander, garlic powder, thyme, bay leaves, and tomatoes.

Cook simmering on the stove for 1 hour or until stew meat is fork tender.  If the water gets low, just add a little more.

Add beef broth, lima beans, corn, and cook for another 30 minutes or so or until the temperature is back up to a good simmer.  (If using frozen vegetables, this could take longer)

Add butternut squash and cook until squash is tender approximately 20 minutes.

Remove the bay leaves and serve over cornbread.  Here is the link to the Black Pepper Cornbread.




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