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Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

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Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

This warm and comforting soup combines the earthy flavors of black beans, the natural sweetness of roasted butternut squash, and the richness of pumpkin, all brought together with a creamy finish of softened cream cheese. It’s a fall favorite that’s hearty, healthy, and irresistibly flavorful!

Ingredients

  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon olive oil (plus more for roasting)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) pumpkin purée (unsweetened, not pumpkin pie filling)
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper, to taste
  • 4 oz cream cheese, softened
  • 1 tablespoon maple syrup (optional, for sweetness)
  • Fresh cilantro or parsley, for garnish

Instructions

1. Roast the Butternut Squash

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper.
  3. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized. Remove from the oven and set aside.

2. Sauté the Aromatics

  1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until softened.
  3. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.

3. Combine the Ingredients

  1. Stir in the black beans, pumpkin purée, and roasted butternut squash.
  2. Pour in the vegetable or chicken broth and stir well to combine.

4. Season the Soup

  1. Add the cumin, smoked paprika, cinnamon, cayenne pepper (if using), and season with salt and pepper to taste.
  2. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes to allow the flavors to meld.
See also  Pineapple Chicken

5. Add the Cream Cheese

  1. Stir in the softened cream cheese until it is fully melted and incorporated into the soup. This will give the soup a creamy and rich texture.
  2. Taste and adjust the seasoning as needed. If you prefer a touch of sweetness, stir in the maple syrup.

6. Blend (Optional)

  1. For a smoother texture, use an immersion blender to partially or fully blend the soup.
  2. If you prefer a chunkier texture, skip this step.

7. Serve and Garnish

  1. Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley.
  2. Serve warm with crusty bread, tortilla chips, or a dollop of sour cream for added flavor.

Tips for Success

  • Adjust the Heat: Add more cayenne for a spicier soup, or omit it for a milder dish.
  • Enhance the Texture: Keep it chunky for a rustic feel or blend until smooth for a creamy finish.
  • Add Extra Toppings: Roasted pumpkin seeds, crumbled feta, or a drizzle of olive oil make great additions.
  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat.

Why You’ll Love This Soup

This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is:

  • Nutrient-Packed: Full of fiber, vitamins, and plant-based protein.
  • Seasonal and Cozy: Perfect for cool fall and winter days.
  • Easy to Prepare: With minimal effort, you can have a gourmet-style soup in under an hour.

Enjoy the rich, velvety flavors of this autumn-inspired dish, perfect for a family meal or entertaining guests!

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