Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese: A Creamy and Nutritious Delight
If you’re craving a comforting and flavorful dish, Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is the perfect recipe. This soup combines earthy black beans, sweet butternut squash, and creamy pumpkin with a velvety touch of cream cheese for an irresistible bowl of goodness. Packed with nutrients and bold flavors, it’s ideal for cozy dinners or meal prep.
Why This Soup Is a Must-Try
- Nutrient-Packed: Rich in fiber, protein, and vitamins from black beans, pumpkin, and squash.
- Deliciously Creamy: Cream cheese adds a smooth and indulgent texture.
- Easy to Make: Perfect for both beginners and seasoned cooks.
- Versatile: Great as a starter or a main dish.
Ingredients for Black Bean Pumpkin and Butternut Squash Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups butternut squash, peeled and cubed
- 1 can (15 ounces) pumpkin purée
- 1 can (15 ounces) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 4 ounces cream cheese, softened
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until fragrant and softened, about 3 minutes.
Step 2: Add Squash and Spices
Stir in the butternut squash, cumin, smoked paprika, and cayenne pepper. Cook for 5 minutes, allowing the spices to bloom and the squash to begin softening.
Step 3: Add Pumpkin and Broth
Add the pumpkin purée and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the butternut squash is tender.
Step 4: Blend the Soup
Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and process carefully.
Step 5: Add Black Beans and Cream Cheese
Stir in the black beans and softened cream cheese until fully incorporated. Simmer for an additional 5 minutes, stirring occasionally, until the soup is creamy and heated through. Season with salt and pepper to taste.
Step 6: Serve and Garnish
Ladle the soup into bowls, garnish with fresh cilantro or parsley if desired, and serve warm with crusty bread or tortilla chips.
Tips for the Best Black Bean Pumpkin and Butternut Squash Soup
- Use fresh ingredients: Opt for fresh butternut squash for the best flavor.
- Adjust the heat: Add more cayenne or a dash of hot sauce if you like it spicy.
- Make it vegan: Substitute cream cheese with coconut cream or a dairy-free alternative.
Health Benefits of This Soup
This soup is not only tasty but also loaded with health benefits. Black beans provide plant-based protein and fiber, while pumpkin and butternut squash are rich in vitamins A and C. Cream cheese adds a touch of indulgence without overwhelming the dish.
Conclusion
Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a creamy, nutritious, and comforting dish that’s perfect for fall and winter. Easy to make and full of rich flavors, it’s sure to become a staple in your recipe collection. Try this recipe today and enjoy the delicious fusion of ingredients!
Keywords:
Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese, creamy soup recipe, fall soup, healthy soups, butternut squash recipes, pumpkin soup, black bean recipes.
