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Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese


  • Author: Wendy Balderas
  • Total Time: 50 minutes
  • Yield: 4 servings

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.

 


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.

 

  • 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