There is something truly magical about the comforting warmth and vibrant flavors packed into this Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe. Imagine roasted butternut squash caramelized to perfection mingling with creamy pumpkin purée and hearty black beans, all elevated by a cozy blend of spices and the luscious creaminess of softened cream cheese. This soup is the perfect hug-in-a-bowl for chilly afternoons or anytime you need a satisfying, nourishing meal that feels both hearty and wholesome.
Ingredients You’ll Need
The beauty of this soup lies in its simple, thoughtfully chosen ingredients that work together like a well-rehearsed orchestra. Each adds its distinct flavor, texture, and color to create a dish that’s as nourishing as it is delicious.
- Butternut squash: Roasting it brings out a natural sweetness and a tender texture perfect for blending into the soup.
- Olive oil: For roasting and sautéing, adds richness and helps develop flavor during cooking.
- Onion: Provides a savory base that deepens the soup’s flavor.
- Garlic: Adds fragrant warmth and depth.
- Black beans: Offer protein, fiber, and a hearty texture that keeps the soup filling.
- Pumpkin purée: Not pumpkin pie filling—this adds velvety creaminess and a lovely fall flavor.
- Vegetable or chicken broth: Creates a savory liquid base to bring everything together.
- Ground cumin: Gives a subtle earthiness that pairs beautifully with squash and pumpkin.
- Smoked paprika: Adds warmth and a smoky undertone that makes the soup extra inviting.
- Ground cinnamon: A hint of spice that complements the sweetness of the squash.
- Cayenne pepper (optional): For those who love a little kick in their comfort food.
- Salt and pepper: Essential for seasoning and balancing the flavors.
- Cream cheese: Makes the soup irresistibly creamy and rich.
- Maple syrup (optional): Adds a subtle sweetness that enhances all the earthy flavors.
- Fresh cilantro or parsley: The perfect fresh garnish to brighten up each bowl.
How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400 degrees Fahrenheit. Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25 to 30 minutes until the pieces are tender and slightly caramelized, unlocking their natural sweetness and developing a beautiful golden color. This roasting step is key to adding depth to your soup’s flavor.
Step 2: Sauté the Aromatics
While that’s roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3 to 4 minutes. Then stir in the minced garlic for another minute. This builds a fragrant and flavorful base to layer your soup’s complexity on.
Step 3: Add the Black Beans and Pumpkin
Into the pot, stir in the drained and rinsed black beans, pumpkin purée, and the roasted butternut squash you prepared. Pour in the broth and give everything a good stir to combine all those wonderful ingredients and aromas.
Step 4: Season the Soup
Now add ground cumin, smoked paprika, cinnamon, and cayenne if you want a little heat. Season with salt and pepper according to your taste. Bring the soup to a boil, then reduce the heat and let it simmer for 15 to 20 minutes so the flavors can meld into a harmonious blend. The spices bring warmth and subtle complexity that make this soup unforgettable.
Step 5: Incorporate Cream Cheese
Here is where the magic happens. Stir in the softened cream cheese until it melts fully, creating a velvety, rich texture that turns this into a soul-satisfying meal. Give it a taste and if you like a touch of sweetness, stir in the optional maple syrup to balance the savory spices.
Step 6: Blend (Optional)
If you prefer a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks for a delightful texture contrast. Alternatively, you can blend half of the soup in a blender and return it to the pot. Either way, you’ll get a luxurious consistency that feels indulgent without heaviness.
Step 7: Serve
Ladle this comforting Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe into bowls. Garnish generously with fresh cilantro or parsley and serve alongside crusty bread or crunchy tortilla chips for dipping. It’s a meal that’s both hearty and inviting, perfect for sharing with friends or savoring on your own.
How to Serve Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
Garnishes
Brighten your soup with fresh herbs like cilantro or parsley for a burst of color and freshness. A dollop of extra cream cheese, sour cream, or even a sprinkle of toasted pepitas adds personality and richness. Don’t forget a few twists of fresh black pepper on top to add another layer of aroma.
Side Dishes
This soup loves companionship! Serve it with crusty artisan bread for dipping, warm cornbread for a cozy, rustic vibe, or crunchy tortilla chips to add texture. A crisp green salad with a tangy vinaigrette can balance the creamy richness for a well-rounded meal.
Creative Ways to Present
Pour your soup into rustic mugs for a casual, cozy feel or elegant bowls for a dinner party setting. Hollow out mini pumpkin bowls for an autumn-themed presentation that’s sure to impress. For a family-style meal, present the soup in a large decorative bowl with toppings on the side so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and the vibrant flavors. It’s perfect for a quick lunch or dinner during a busy week.
Freezing
If you want to keep the soup longer, freeze it in portioned containers. Make sure it cools completely before freezing to preserve the texture and taste. Defrost overnight in the fridge and stir well before reheating. The cream cheese holds up well, keeping the soup creamy even after freezing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You might need to add a splash of broth or water if it thickens too much. Avoid rapid reheating in the microwave to keep the cream cheese from separating and to maintain the soup’s silky texture.
FAQs
Can I use canned butternut squash instead of fresh?
While canned butternut squash can be a convenient substitute, roasting fresh butternut squash adds a nutty caramelized flavor that canned versions often lack. Fresh is definitely worth the extra step for this Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe.
Is this soup vegetarian or vegan?
This soup can easily be vegetarian if you use vegetable broth. To make it vegan, substitute the cream cheese with a dairy-free alternative like cashew cream or coconut cream, which will keep the lovely creamy texture intact.
How spicy is the soup if I add cayenne pepper?
The optional cayenne pepper adds a gentle warmth that’s not overpowering. You can adjust the quantity to your heat preference or leave it out completely for a milder flavor. It enhances the overall flavor without stealing the show.
Can I prepare this soup in a slow cooker?
Absolutely! After roasting the butternut squash separately, combine all the ingredients except the cream cheese in the slow cooker and cook on low for 4 to 6 hours. Stir in the cream cheese at the end until it melts for a cozy, set-it-and-forget-it version of this recipe.
What can I use to garnish if I don’t have cilantro or parsley?
If fresh herbs aren’t available, green onions, chives, or a sprinkle of smoked paprika add color and flavor. Even a drizzle of good-quality olive oil or a few tortilla chips on top make for a lovely finishing touch.
Final Thoughts
This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe is exactly the kind of dish that makes you fall in love with cooking all over again. It brings together simple ingredients in a way that feels luxurious and satisfying, perfect for chilly days or anytime you want a bowl of comfort and flavor. Give it a try—you’ll soon be sharing it as your own favorite!
Print
Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and creamy Black Bean Pumpkin and Butternut Squash Soup that combines roasted butternut squash, black beans, and pumpkin purée with warm spices and a touch of cream cheese for richness. This comforting soup is perfect for chilly days and offers a delightful balance of flavors and textures.
Ingredients
Roasted Butternut Squash
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauté and Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) pumpkin purée (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)
- Salt and pepper, to taste
Finishing Touches
- 4 oz cream cheese, softened
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh cilantro or parsley (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and has a slight caramelization. Remove from oven and set aside.
- Sauté the Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and sauté for one more minute until fragrant.
- Add the Black Beans and Pumpkin: Stir in the drained black beans, pumpkin purée, and the roasted butternut squash. Pour in the vegetable or chicken broth and mix all ingredients thoroughly.
- Season the Soup: Add ground cumin, smoked paprika, cinnamon, cayenne pepper if using, and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes, allowing the flavors to meld together nicely.
- Incorporate Cream Cheese: Stir in the softened cream cheese until fully melted and integrated, which will give the soup a creamy texture. Taste and adjust seasoning as needed. If you desire a subtle sweetness, add the maple syrup and stir well.
- Blend (Optional): For a smoother soup, use an immersion blender directly in the pot to partially blend, leaving some chunks for texture, or blend half the soup in a blender and return it to the pot.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve alongside crusty bread or tortilla chips for a complete and comforting meal.
Notes
- To make this soup vegan, use vegetable broth and replace cream cheese with a dairy-free alternative such as vegan cream cheese or coconut cream.
- The cayenne pepper is optional and can be adjusted or omitted depending on your preferred spice level.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a gluten-free meal, ensure the broth and any sides served are gluten-free.
- Try adding a squeeze of fresh lime juice before serving for a bright finish.
