If you’re searching for a heartwarming meal that’s irresistibly velvety and full of flavor, look no further than Butternut Squash Soup with Cream Cheese. This vibrant soup serves up cozy autumnal vibes in every bowl, combining sweet roasted squash, rich pumpkin, hearty black beans, and a swirl of cream cheese for extra lusciousness. With a gentle backbone of southwest-inspired spices and a creamy finish, every spoonful delivers comfort, nourishment, and a burst of color perfect for chilly days or lazy weekend lunches.

Butternut Squash Soup with Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Butternut Squash Soup with Cream Cheese is how simple yet essential each ingredient is—every piece brings something special to the table, from vibrant color to depth of flavor and the oh-so-creamy texture. Here’s what you’ll need, and why you’ll love each element:

Olive oil: The base for sautéing, adds richness and helps release the natural sweetness of the onion.
Yellow onion: Diced and cooked until translucent, it forms the savory foundation of the soup.
Garlic: Just a couple of cloves, but their mellow pungency shines through after a quick sauté.
Butternut squash: The star ingredient; its natural sweetness and creaminess make the soup velvety smooth.
Ground cumin: Adds a nutty, earthy warmth that complements both squash and beans perfectly.
Smoked paprika: Imparts just a hint of smokiness and depth without overwhelming the soup.
Chili powder: Brings a gentle heat—just enough to perk up the flavors but not overpowering.
Salt and black pepper: Adjust these to your taste for balanced seasoning in every bite.
Black beans: Add hearty protein, fiber, and wonderful texture to the soup.
Pumpkin purée: Boosts the velvety texture and brings a subtle, earthy sweetness to the mix.
Low-sodium vegetable broth: The liquid base that ties everything together without excess sodium.
Cream cheese: Makes the soup ultra-creamy—always soften it first so it melts in beautifully.
Lime juice: A splash at the end brightens up the whole pot and balances all the rich flavors.
Chopped cilantro or green onions: The fresh garnish transforms each bowl with a pop of color and freshness.

How to Make Butternut Squash Soup with Cream Cheese

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and let it sauté for 4–5 minutes, stirring occasionally until it turns soft and translucent. When you add the minced garlic, let it cook for just about a minute, releasing its wonderful aroma and kickstarting the flavor base.

Step 2: Build the Flavor with Squash and Spices

Add the cubed butternut squash along with ground cumin, smoked paprika, chili powder, salt, and black pepper. Sauté everything together, stirring now and then, for five to six minutes. This step allows the spices to bloom and the squash to start softening, infusing your kitchen with cozy, inviting scents.

Step 3: Add Beans, Pumpkin, and Broth

Now, in goes the can of drained and rinsed black beans, the velvety pumpkin purée, and your vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20–25 minutes. You’ll know it’s ready when the squash is tender and easily pierced with a fork.

Step 4: Blend to Your Desired Texture

Here comes the fun part: decide how creamy or chunky you want your Butternut Squash Soup with Cream Cheese! Use an immersion blender to blend part of the soup right in the pot, or carefully blend in batches if you prefer a silkier texture. Leave some pieces of squash and beans intact for extra heartiness or go all-in for a perfectly smooth finish—the choice is yours.

Step 5: Stir in the Cream Cheese and Finish

With the heat still on low, add the softened cream cheese. Stir continuously until the cream cheese is fully melted into the soup, giving it that signature luscious texture and slight tang. Squeeze in the fresh lime juice and give everything a taste—adjust salt, pepper, or spice level as desired. You just turned an already delicious soup into something truly special!

How to Serve Butternut Squash Soup with Cream Cheese

Garnishes

Garnishing your bowl of Butternut Squash Soup with Cream Cheese is half the fun! A sprinkle of chopped cilantro or vibrant green onions gives each serving a fresh, herbal kick. You can also add a swirl of extra cream cheese, a dash of smoked paprika, or even crispy tortilla strips for a bit of crunch and contrast.

Side Dishes

This soup is hearty on its own, but sides can make the meal feel extra-special. Warm, crusty bread or cheesy toasts are perfect for dunking. If you’re feeling fancy, try a simple side salad with citrus vinaigrette or a plate of roasted seasonal veggies to round out your autumn-inspired feast.

Creative Ways to Present

Pour your Butternut Squash Soup with Cream Cheese into small mugs for a fun appetizer at parties, or serve in hollowed-out squash shells for a rustic, eye-catching presentation. Swirl in herbed creams or drizzles of chili oil for that “wow” restaurant effect—guests will think you spent hours on it!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Butternut Squash Soup with Cream Cheese to airtight containers and refrigerate for up to four days. The flavors continue to develop, making leftovers even tastier the next day!

Freezing

This soup holds up well to freezing! Simply ladle portions into freezer-safe containers or resealable bags (be sure to leave a little room for expansion). Freeze for up to three months. When you’re craving a bowl, just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently on the stovetop over low-to-medium heat, stirring occasionally so the cream cheese remelts evenly. You can also microwave individual portions, stopping to stir halfway through for perfect creaminess. Add a splash of broth if the soup seems too thick after chilling.

FAQs

Can I make Butternut Squash Soup with Cream Cheese vegan?

Absolutely! Swap in a plant-based cream cheese, and be sure your vegetable broth is vegan-friendly. The soup turns out just as rich and creamy with these simple swaps.

What’s the best way to peel and cut butternut squash?

Use a sharp vegetable peeler to remove the skin, then slice off both ends and cut the squash lengthwise. Scoop out the seeds and dice the flesh into even cubes—this helps them cook evenly and makes the soup super smooth.

Is it necessary to blend the soup?

Not at all! If you love a rustic, chunky soup, you can skip the blending step. For a creamier result, blend part or all of the soup to get your ideal texture—there’s no wrong way.

Can I add extra veggies or protein?

Yes! Stir in cooked quinoa, shredded chicken, kale, or even corn kernels for more substance and nutrition. This recipe is wonderfully flexible and welcoming to additions.

What makes Butternut Squash Soup with Cream Cheese extra creamy?

The star is, of course, the cream cheese! It melts into the soup, binding everything together with an amazing richness that makes every spoonful feel indulgent and satisfying.

Final Thoughts

Butternut Squash Soup with Cream Cheese is pure comfort in a bowl—a dish that’s as beautiful as it is delicious. I hope you give this recipe a try, whether you want to cozy up on a cold day or impress your friends with a vibrant, satisfying meal. Enjoy every creamy, spicy, savory bite!

Butternut Squash Soup with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese is a comforting and flavorful autumn dish that combines the earthy flavors of fall produce with the creamy richness of cream cheese. Perfect for a cozy night in or as a starter for a dinner party.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups butternut squash, peeled and cubed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and black pepper to taste
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pumpkin purée
4 cups low-sodium vegetable broth
4 ounces cream cheese, softened
Juice of 1/2 lime
Chopped cilantro or green onions for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Add onion and sauté for 4–5 minutes until translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add cubed butternut squash, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5–6 minutes until squash begins to soften.
Add black beans, pumpkin purée, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until squash is tender.
Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if preferred.
Stir in cream cheese until fully melted and smooth.
Add lime juice, taste, and adjust seasoning as needed.
Serve hot, garnished with cilantro or green onions.