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
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.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- You can also stir in cooked quinoa or shredded chicken for added protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 25mg
