Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp cumin powder
• ½ tsp smoked paprika
• ½ tsp chili powder (optional, for a bit of heat)
• Salt and black pepper, to taste
• 4 oz cream cheese, softened

Optional Toppings:

• Fresh cilantro, chopped
• Sour cream or additional cream cheese swirl
• Pumpkin seeds for added crunch

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How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

1. Sauté the Aromatics

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until it begins to soften. Add the minced garlic and cook for another minute until fragrant.

2. Add the Vegetables and Seasoning

• Add the cubed butternut squash, pumpkin puree, black beans, vegetable broth, cumin, smoked paprika, and chili powder. Stir well to combine all the ingredients.

3. Simmer the Soup

• Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the butternut squash is tender.

4. Blend Until Smooth

• Using an immersion blender, blend the soup until it reaches a smooth consistency. If you prefer a chunkier texture, blend only partially or leave some of the soup unblended.

5. Add the Cream Cheese

• Stir in the softened cream cheese, allowing it to melt and mix evenly into the soup for a creamy, luxurious texture. Adjust seasoning with salt and pepper to taste.

6. Serve and Garnish

• Ladle the soup into bowls and garnish with fresh cilantro, a swirl of sour cream, or pumpkin seeds for added texture and color.

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Tips for the Perfect Black Bean Pumpkin and Butternut Squash Soup

• Pre-Cut Butternut Squash: To save time, use pre-cut butternut squash from the store if available.
• Adjust the Heat: Add extra chili powder or a pinch of cayenne for more spice, or skip it for a milder soup.
• Cream Cheese Tips: Ensure the cream cheese is softened before adding it to the soup for easy melting. You can also use a dairy-free version if you prefer.

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A Warm, Cozy Soup for Fall

This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a deliciously satisfying way to welcome cooler days and embrace seasonal produce. With its vibrant color and comforting flavor, this soup is sure to become a fall favorite. Cozy up with a bowl, garnish to your liking, and enjoy every spoonful of this creamy, flavorful delight. Whether for weeknight dinners, meal prep, or holiday gatherings, it’s a soup that captures the essence of autumn in every bite!