Description
This hearty and comforting Black Bean Pumpkin and Butternut Squash Soup combines the natural sweetness of roasted butternut squash and pumpkin purée with the earthy richness of black beans. Enhanced with warm spices like cumin, smoked paprika, and cinnamon, and finished with creamy cream cheese, this soup is a perfect blend of flavors and textures. Ideal for a cozy meal, it’s easy to prepare and makes a satisfying dish for 6 servings.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
Canned Goods
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
Liquids and Oils
- 1 tablespoon olive oil (plus additional for roasting)
- 4 cups vegetable or chicken broth
Spices and Seasonings
- 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
Other Ingredients
- 4 oz cream cheese, softened
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh cilantro or parsley (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Once done, remove from the oven and 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, stirring frequently until fragrant and translucent.
- Add the Black Beans and Pumpkin: Stir in the drained and rinsed black beans, pumpkin purée, and the roasted butternut squash. Pour in the vegetable or chicken broth and mix well to combine all ingredients.
- Season the Soup: Add the ground cumin, smoked paprika, cinnamon, and cayenne pepper if you want some heat. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing all the flavors to meld beautifully.
- Incorporate Cream Cheese: Add the softened cream cheese to the soup, stirring constantly until it melts completely, creating a creamy texture. Taste the soup and adjust seasoning as needed. Add maple syrup if you’d like a subtle sweetness to balance the spices.
- Blend (Optional): For a smoother consistency, use an immersion blender to partially blend the soup, keeping some chunks for texture. Alternatively, carefully blend half of the soup in a blender and return it to the pot. Stir well to combine.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot with crusty bread or tortilla chips on the side for dipping to complete this comforting meal.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the soup.
- You can use either vegetable or chicken broth depending on dietary preferences or availability.
- Adjust the cayenne pepper to control the level of spiciness.
- Maple syrup is optional but adds a nice balance to the spicy and savory flavors.
- This soup can be made vegan by using vegetable broth and omitting or substituting cream cheese with a vegan alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
