Description
This hearty Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a creamy, comforting dish perfect for fall. Combining sweet butternut squash, earthy pumpkin purée, and protein-packed black beans, it offers rich flavors accented by warm spices and a hint of lime. The addition of cream cheese adds a luscious texture, making this soup both satisfying and nourishing.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups butternut squash, peeled and cubed
- 1 can black beans (15 oz), drained and rinsed
- 1 can pumpkin purée (15 oz)
- 3 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, cut into cubes
- 1 tablespoon lime juice
Garnishes (Optional)
- Chopped cilantro
- Toasted pumpkin seeds
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Squash: Add the peeled and cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Main Ingredients and Spices: Stir in the drained black beans, pumpkin purée, vegetable broth, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then lower the heat to a simmer.
- Simmer Soup: Allow the soup to simmer gently for 15 to 20 minutes or until the butternut squash is tender and cooked through, stirring occasionally.
- Melt Cream Cheese: Add the cubed cream cheese to the pot and stir continuously until it is fully melted and incorporated, creating a creamy texture throughout the soup.
- Blend Soup: Use an immersion blender to partially blend the soup for a creamy consistency while leaving some chunks, or blend fully for a smooth texture depending on your preference.
- Finish and Serve: Stir in the lime juice to brighten the flavors. Taste and adjust seasoning as necessary. Serve the soup hot, garnished with chopped cilantro and toasted pumpkin seeds if desired.
Notes
- For a dairy-free version, substitute cream cheese with coconut cream.
- Add a pinch of chili flakes if you prefer a spicier flavor.
- Top with a swirl of Greek yogurt or sour cream for extra richness.
