Description
This rich and creamy Black Bean Pumpkin and Butternut Squash Soup is a perfect meal for chilly autumn days. Roasted butternut squash, black beans, and pumpkin come together in a savory and slightly sweet base, enhanced with warm spices like cumin, smoked paprika, and cinnamon. The addition of cream cheese makes the soup extra creamy and indulgent, while fresh cilantro or parsley adds a burst of color and freshness to each bowl.
Ingredients
Scale
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
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- 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 an additional minute until fragrant.
- 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.
- Season the Soup:
- Add the 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 and let it simmer for 15-20 minutes to allow the flavors to meld.
- Incorporate Cream Cheese:
- Stir in the softened cream cheese until fully melted and incorporated, making the soup extra creamy. Taste and adjust the seasoning if needed, adding maple syrup for a touch of sweetness, if desired.
- 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.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve with crusty bread or tortilla chips for dipping.
Notes
- For added sweetness, drizzle the soup with extra maple syrup or a swirl of coconut cream.
- Adjust the level of heat by adding more cayenne pepper or using a spicy chili paste if you like a spicier kick.
- This soup can easily be made vegan by substituting the cream cheese with a dairy-free alternative like cashew cream or coconut cream.
- The soup will thicken as it sits, so feel free to add more broth or water when reheating.
- You can freeze any leftovers for up to 3 months. Just make sure to store it in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 9g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 25mg