Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

Introduction

When the weather starts to turn crisp and the days grow shorter, I crave a comforting bowl of soup to warm me up. That’s when I first stumbled upon the idea of making Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese. The combination of earthy butternut squash, rich black beans, and creamy pumpkin purée, all blended with warm spices like cumin, smoked paprika, and cinnamon, makes for a soul-soothing, hearty meal. Topped with a dollop of cream cheese, this soup is incredibly creamy and flavorful.

I made this soup for my family on one of those chilly autumn evenings when nothing feels better than curling up with a bowl of something warm. The results were more than satisfying! The balance of flavors—from the slight sweetness of the pumpkin to the smoky warmth of the spices—created a satisfying dish that everyone loved. The cream cheese added a richness that made the soup indulgent yet comforting. It was the perfect way to welcome the fall season into our home, and I’m sure it will be a new family favorite.

Ingredients

For the Soup:

• 2 cups butternut squash, peeled and diced
• 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, for heat)
• Salt and pepper, to taste

For the Cream Cheese:

• 4 oz cream cheese, softened
• 1 tablespoon maple syrup (optional, for sweetness)

For Garnish:

• 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 a drizzle of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
2. Sauté the Aromatics:
   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute, until fragrant.
3. Add the Black Beans and Pumpkin:
   Stir in the black beans, pumpkin purée, and roasted butternut squash. Pour in the vegetable or chicken broth and stir to combine, creating a well-blended base for your soup.
4. Season the Soup:
   Add the ground cumin, smoked paprika, ground cinnamon, cayenne pepper (if using), and season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
5. Incorporate the Cream Cheese:
   Stir in the softened cream cheese until fully melted and incorporated, making the soup luxuriously creamy. Taste and adjust seasoning if necessary. If you like a touch of sweetness, add the maple syrup at this point.
6. Blend (Optional):
   For a smoother texture, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half of 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 with crusty bread or tortilla chips for dipping and enjoy the warm, comforting flavors of fall!

Nutrition Facts

Servings: 6 servings
Calories per Serving: 300 kcal (approximate)

• Total Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 600mg
• Carbohydrates: 35g
• Fiber: 9g
• Sugars: 9g
• Protein: 10g

Note: These nutritional values are approximate and can vary depending on specific brands of ingredients used.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 6 servings

How to Serve

This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is not only a hearty and nutritious meal, but it can be served in various ways:

• As a Main Dish: Perfect for a light dinner or lunch. Serve with crusty bread or a side salad for a complete meal.
• As a Starter: Serve as an appetizer for a Thanksgiving dinner, family gathering, or holiday feast.
• For Meal Prep: Make a big batch and store it in the fridge for 3-4 days, or freeze it for up to 3 months for an easy and quick lunch or dinner on busy days.
• For a Cozy Evening: Enjoy with a warm cup of tea or mulled cider to complement the soup’s fall-inspired flavors.

Additional Tips

1. Adjust the Heat Level: If you want to make the soup spicier, add more cayenne pepper or even some finely chopped jalapeños.
2. For a Smooth Soup: If you prefer a completely smooth soup, blend the entire batch after simmering it for a velvety texture.
3. Add Greens: For added nutrition, throw in a handful of spinach or kale towards the end of the cooking time. Stir until wilted before serving.
4. Top with Crunch: For a contrast in texture, top the soup with crispy roasted pumpkin seeds or crumbled tortilla chips.
5. Use Fresh Pumpkin: If you have fresh pumpkin, feel free to roast and purée it instead of using canned pumpkin for an even fresher taste.

Recipe Variations

This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese can be easily customized to suit different tastes or dietary preferences:

• Vegan Version: To make the soup vegan, omit the cream cheese and use coconut milk or cashew cream for a creamy texture.
• Use Sweet Potatoes: Instead of butternut squash, use sweet potatoes for a slightly sweeter and richer flavor.
• Spicy Pumpkin Soup: Add more cayenne or a dash of hot sauce to give the soup an extra kick.
• Add Grains: Stir in cooked quinoa, rice, or farro for a more filling meal.
• Smoked Tofu or Tempeh: For a protein boost, add cubed smoked tofu or tempeh for an extra savory element.

Serving Suggestions

• With Fresh Bread: Serve this soup with freshly baked bread, sourdough, or crusty rolls to dip in the creamy broth.
• With a Side Salad: Pair with a side salad dressed with balsamic vinaigrette or a simple lemon dressing for a well-rounded meal.
• Top with Sour Cream or Yogurt: Add a dollop of sour cream, Greek yogurt, or cashew cream to each bowl for extra creaminess and tang.
• With Avocado: Top the soup with fresh avocado slices for added richness and a cool contrast to the warm, spiced soup.

Freezing and Storage

• Freezing: This soup freezes wonderfully! Once it has cooled, store the soup in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
• Storage: Leftovers can be stored in the fridge for up to 4 days. Reheat in a pot over low heat, adding a little broth or water to reach your desired consistency.

FAQ Section

1. Can I use a different type of squash?
   Yes, acorn squash or delicata squash can be used in place of butternut squash for a slightly different flavor and texture.
2. Can I make this soup ahead of time?
   Yes, this soup is perfect for meal prep! Make it ahead of time and store it in the fridge for up to 4 days, or freeze it for later use.
3. Can I use a different type of beans?
   Yes, white beans or kidney beans can be used instead of black beans, though black beans give the soup a nice earthy flavor.
4. How can I make this soup spicier?
   Add more cayenne pepper, hot sauce, or even some diced jalapeños for an extra kick.
5. What can I use instead of cream cheese?
   To make this soup vegan, use coconut cream, cashew cream, or even a dairy-free cream cheese alternative.
6. Can I make this soup smooth instead of chunky?
   Yes, you can use an immersion blender or a regular blender to purée the soup until smooth.
7. Is there a way to make this soup richer?
   Yes, adding coconut milk or a dollop of full-fat coconut cream will make the soup richer and creamier.
8. What other spices can I add to this soup?
   Consider adding ground ginger, cloves, or even a pinch of allspice for a more complex, warm flavor profile.
9. Can I use frozen butternut squash?
   Yes, frozen butternut squash works just as well as fresh, and it’s a convenient option when fresh squash isn’t available.
10. Can I serve this with a side dish?
    Yes, this soup pairs wonderfully with a side of roasted vegetables, grilled cheese sandwiches, or even a warm, hearty grain like quinoa or couscous.

Conclusion

This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is the ultimate fall comfort food, rich in flavor and creamy texture. The combination of roasted butternut squash, black beans, and pumpkin creates a hearty, nourishing soup that is perfect for chilly days. With the addition of cream cheese and maple syrup, the soup becomes an indulgent treat that’s not only filling but also incredibly satisfying. Whether you’re enjoying it as a quick weeknight meal or serving it for a special occasion, this soup is sure to be a crowd-pleaser.

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