Description
Warm up with a bowl of Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese. This creamy and flavorful soup is perfect for fall, combining the earthy taste of black beans and butternut squash with the richness of cream cheese.
Ingredients
Scale
Vegetables:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cubed
Beans and Pumpkin:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pumpkin purée
Seasonings:
- 1 (14.5-ounce) can diced tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Finishing Touches:
- 4 ounces cream cheese, cut into cubes
- 1 tablespoon lime juice
- Chopped cilantro and pumpkin seeds for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion until softened, then add garlic.
- Cook Vegetables: Add butternut squash, black beans, pumpkin purée, diced tomatoes, and vegetable broth. Season with spices and simmer until squash is tender.
- Finish Soup: Stir in cream cheese until melted. Remove from heat, add lime juice. Blend for a smoother texture if desired.
- Serve: Garnish with cilantro and pumpkin seeds before serving hot.
Notes
- For a vegan version, use dairy-free cream cheese.
- You can roast the squash beforehand for added flavor.
- This soup freezes well and can be reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 20 mg
