Description

This hearty Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a comforting, creamy blend of roasted butternut squash, black beans, and pumpkin purée, enhanced with warming spices like cumin and smoked paprika. It is perfectly balanced with a touch of sweetness from maple syrup and a creamy richness from cream cheese, making it an ideal fall or winter meal that’s both nutritious and flavorful.

Ingredients

Scale

Vegetables & Beans

2 cups butternut squash, peeled and diced
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)

Liquids & Fats

1 tablespoon olive oil (plus 1 more tablespoon for sautéing)
4 cups vegetable or chicken broth
4 oz cream cheese, softened
1 tablespoon maple syrup (optional, for sweetness)

Spices & 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

Garnish

Fresh cilantro or parsley (for garnish)

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Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Remove from 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 about 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring often to avoid burning.
Add the Black Beans and Pumpkin: Stir in the drained black beans, pumpkin purée, and the roasted butternut squash. Pour in the vegetable or chicken broth and stir well to combine all ingredients evenly.
Season the Soup: Add ground cumin, smoked paprika, cinnamon, cayenne pepper (if using), and season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and simmer for 15-20 minutes. This allows all the flavors to meld together beautifully.
Incorporate Cream Cheese: Stir in the softened cream cheese until it is completely melted and integrated into the soup, giving it a luscious, creamy texture. Taste and adjust seasoning if necessary. If desired, add maple syrup to introduce a subtle sweetness that complements the spices.
Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup while leaving some chunks for texture. Alternatively, blend half of the soup in a regular blender and return it to the pot, stirring thoroughly.
Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. This soup pairs wonderfully with crusty bread or tortilla chips for dipping, making it a satisfying and wholesome meal.

Notes

The cayenne pepper is optional and can be adjusted based on your preferred spice level.
Using vegetable broth makes this soup vegetarian; using chicken broth adds additional flavor but is not vegetarian.
Maple syrup adds a balanced sweetness that can be omitted if you prefer a more savory soup.
Partially blending the soup creates a nice texture contrast, but fully blending is also an option for a creamier consistency.
The roasted butternut squash can be prepared ahead of time to save cooking time.