ADVERTISEMENT
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp cumin powder
- ½ tsp smoked paprika
- ½ tsp chili powder (optional, for a bit of heat)
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
Optional Toppings:
- Fresh cilantro, chopped
- Sour cream or additional cream cheese swirl
- Pumpkin seeds for added crunch
How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
1. Sauté the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until it begins to soften. Add the minced garlic and cook for another minute until fragrant.
2. Add the Vegetables and Seasoning
- Add the cubed butternut squash, pumpkin puree, black beans, vegetable broth, cumin, smoked paprika, and chili powder. Stir well to combine all the ingredients.
3. Simmer the Soup
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is tender.
4. Blend Until Smooth
- Using an immersion blender, blend the soup until it reaches a smooth consistency. If you prefer a chunkier texture, blend only partially or leave some of the soup unblended.
5. Add the Cream Cheese
- Stir in the softened cream cheese, allowing it to melt and mix evenly into the soup for a creamy, luxurious texture. Adjust seasoning with salt and pepper to taste.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with fresh cilantro, a swirl of sour cream, or pumpkin seeds for added texture and color.
Tips for the Perfect Black Bean Pumpkin and Butternut Squash Soup
- Pre-Cut Butternut Squash: To save time, use pre-cut butternut squash from the store if available.
- Adjust the Heat: Add extra chili powder or a pinch of cayenne for more spice, or skip it for a milder soup.
- Cream Cheese Tips: Ensure the cream cheese is softened before adding it to the soup for easy melting. You can also use a dairy-free version if you prefer.
A Warm, Cozy Soup for Fall
This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a deliciously satisfying way to welcome cooler days and embrace seasonal produce. With its vibrant color and comforting flavor, this soup is sure to become a fall favorite. Cozy up with a bowl, garnish to your liking, and enjoy every spoonful of this creamy, flavorful delight. Whether for weeknight dinners, meal prep, or holiday gatherings, it’s a soup that captures the essence of autumn in every bite!