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Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 130 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/black-bean-pumpkin-and-butternut-squash-soup-with-cream-cheese-recipe/