Description
This creamy Black Bean Pumpkin and Butternut Squash Soup is a hearty, flavorful dish perfect for autumn. Combining earthy black beans, sweet pumpkin, and roasted butternut squash with warming spices, this soup is topped with cream cheese for a smooth, comforting texture. Easy to make and loaded with plant-based nutrients, it’s ideal for family dinners or cozy nights in.
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Ingredients
- Olive oil
- Onion
- Garlic
- Butternut squash
- Black beans
- Pumpkin purée
- Vegetable or chicken broth
- Ground cumin
- Smoked paprika
- Ground cinnamon
- Cayenne pepper (optional)
- Salt and pepper
- Cream cheese
- Maple syrup (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Roast Squash: Toss diced squash with olive oil, salt, and pepper, and roast at 400°F for 25-30 minutes until tender.
- Sauté Aromatics: Cook onion and garlic in olive oil until soft and fragrant.
- Add Main Ingredients: Add black beans, pumpkin, roasted squash, and broth. Stir to combine.
- Season: Add cumin, paprika, cinnamon, and optional cayenne. Simmer for 15-20 minutes.
- Add Cream Cheese: Stir in cream cheese until melted and incorporated.
- Blend (Optional): Blend part of the soup for a smoother texture.
- Serve: Garnish with cilantro or parsley and serve with bread or tortilla chips.
Notes
For a vegan version, substitute cream cheese with coconut cream or cashew cream. You can add more cayenne for extra heat or maple syrup for a sweeter touch.
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- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8g
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g