Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

This cozy, fall-inspired soup is a delightful blend of hearty black beans, sweet butternut squash, and creamy pumpkin, all enriched with cream cheese for extra creaminess. It’s packed with flavors that are perfect for the season!

Ingredients:

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

4 oz cream cheese, softened

1 tablespoon maple syrup (optional, for sweetness)

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 a drizzle of olive oil, salt, and pepper. Spread 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 another 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. 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. Adjust seasoning if needed, and add maple syrup if you prefer a touch of sweetness.

Blend (Optional):

For a smoother texture, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Or, blend half the soup 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!

This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a rich and satisfying meal with earthy flavors and a touch of sweetness. It’s creamy, cozy, and perfect for chilly autumn days.