Combining the earthy flavors of pumpkin and butternut squash with the savory richness of black beans, this soup is a fall favorite. The cream cheese adds a velvety texture that makes each spoonful feel indulgent.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups butternut squash, peeled and diced
2 cans black beans, drained and rinsed
1 can pumpkin purée (not pie filling)
4 cups vegetable or chicken broth
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
4 oz cream cheese, softened
1 tbsp maple syrup (optional)
Fresh cilantro or parsley for garnish
Instructions:
Step 1: Heat olive oil in a large pot, adding chopped onion and garlic. Sauté until softened.
Step 2: Add diced butternut squash, black beans, pumpkin purée, and spices. Stir to combine.
Step 3: Add the broth and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, until squash is tender.
Step 4: Blend the soup until smooth using an immersion blender or a regular blender.
Step 5: Stir in cream cheese and maple syrup, if using, and adjust seasonings.
Step 6: Serve hot, garnished with cilantro or parsley.
This creamy, spiced soup is perfect for autumn and is sure to please anyone who loves rich, comforting flavors.