Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe

Warm, velvety, and packed with nourishing ingredients, black bean, pumpkin, and butternut squash soup with cream cheese is the ultimate comfort food. This soup combines earthy black beans, sweet butternut squash, and the rich flavor of pumpkin to create a hearty, healthy dish. Cream cheese adds a luscious touch, creating a smooth, slightly tangy texture. Whether you’re looking for a vegetarian main course or a unique addition to your fall recipe repertoire, this soup is sure to please.

Ingredients You’ll Need:

Base Ingredients:

• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 can (15 oz) of pumpkin puree
• 2 cans (15 oz each) of black beans, drained and rinsed
• 4 cups of vegetable broth or chicken broth
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of cinnamon (optional, for warmth)
• Salt and black pepper, to taste

For Creaminess:

• 4 oz of cream cheese, softened and cubed
• 1/2 cup of heavy cream or coconut milk (optional, for extra creaminess)

Garnishes:

• Fresh cilantro, chopped
• Pumpkin seeds (pepitas)
• Crumbled feta or cotija cheese (optional)
• A dollop of sour cream or Greek yogurt

Instructions for Making Black Bean, Pumpkin, and Butternut Squash Soup

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Squash and Spices

1. Add the cubed butternut squash to the pot and stir for 2-3 minutes to coat with the onion and garlic mixture.
2. Sprinkle in the ground cumin, smoked paprika, and cinnamon (if using). Stir to combine and cook for an additional minute.

Step 3: Build the Broth

1. Pour in the vegetable or chicken broth and add the pumpkin puree.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the butternut squash is tender.

Step 4: Add the Black Beans and Cream Cheese

1. Stir in the black beans and cook for another 5 minutes.
2. Add the cubed cream cheese and stir until it melts and fully incorporates into the soup, giving it a rich, creamy texture.
3. Season with salt and black pepper to taste.

Step 5: Blend (Optional)

1. For a smoother soup, use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, blend half the soup in a standard blender and return it to the pot.
2. Stir in the heavy cream or coconut milk if you want an even creamier consistency.

Step 6: Serve

1. Ladle the soup into bowls and garnish with fresh cilantro, pumpkin seeds, and a dollop of sour cream or Greek yogurt.
2. For added flavor, sprinkle crumbled feta or cotija cheese on top.

Serving and Storage Tips

Serving Suggestions:

• Pair this soup with crusty bread or cornbread for a hearty meal.
• Serve alongside a green salad with a light vinaigrette for balance.

Storage:

• Refrigeration: Store leftover soup in an airtight container for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Let the soup cool completely, then freeze in individual portions. Thaw overnight in the refrigerator before reheating.

Reheating:

• Warm the soup on the stove over medium heat. Stir occasionally and add a splash of broth if the soup has thickened during storage.

Helpful Notes

• Make It Vegan: Use a dairy-free cream cheese substitute and swap heavy cream for coconut milk or a plant-based alternative.
• Blending Tip: If you prefer a chunkier texture, skip the blending step or blend only a small portion for a thicker consistency.
• Additional Flavor: Add a pinch of chili powder or cayenne pepper for a hint of spice.

Tips from Well-Known Chefs

• Chef Ina Garten recommends using homemade vegetable broth for a more robust flavor.
• Chef Yotam Ottolenghi suggests garnishing with fresh herbs and crunchy toppings like spiced pumpkin seeds to add texture and depth.
• Chef Jamie Oliver notes that using a touch of cinnamon can enhance the natural sweetness of the pumpkin and squash.

Frequently Asked Questions

1. Can I use canned butternut squash?

Yes, canned butternut squash can be used if you’re short on time. Simply add it when you add the pumpkin puree and adjust the simmering time accordingly.

2. What if I don’t have pumpkin puree?

You can substitute with sweet potato puree or even an extra cup of cooked butternut squash blended smooth.

3. Can I add protein?

Yes, cooked chicken, turkey, or crumbled tofu can be added during the last step for more protein.

4. Is it okay to skip the cream cheese?

You can skip it, but the soup won’t be as rich. Substitute with coconut milk or a splash of cream for a similar effect.

5. Can I make this in a slow cooker?

Yes, sauté the onions and garlic beforehand, then add all the ingredients (except cream cheese and cream) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes.

6. What type of black beans work best?

Canned black beans are the most convenient option, but you can use cooked, dried black beans for a more homemade touch.

7. What if my soup is too thick?

Add additional broth or water to thin the soup to your desired consistency.

8. Can I add other vegetables?

Yes, diced bell peppers, zucchini, or even corn kernels would complement the flavors well.

9. How do I make it spicier?

Add cayenne pepper, chili powder, or sliced jalapeños to the soup.

10. What’s the best way to peel butternut squash?

Use a sharp vegetable peeler or carefully slice the skin away with a knife. Make sure the squash is stabilized on a cutting board to avoid slipping.

Enjoy this deliciously creamy and comforting black bean, pumpkin, and butternut squash soup. It’s perfect for cozy dinners, gatherings, or meal prep for the week!