🥣 Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese 🥣

A heartwarming bowl perfect for crisp autumn evenings, this soup combines the earthy goodness of black beans with the sweetness of pumpkin and butternut squash, all smoothed together with a touch of cream cheese.

🍽️ Ingredients 🍽️

- 2 cans (15 oz each) black beans, drained and rinsed
- 4 oz cream cheese, softened
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh cilantro or parsley for garnish

🧑‍🍳 Directions 🧑‍🍳

1. Preheat the oven to 400°F. Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

3. Add the black beans, pumpkin purée, and roasted butternut squash to the pot. Pour in the broth and stir well to combine.

4. Season the soup with cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes.

5. Stir in the cream cheese until it is completely melted and integrated into the soup, adding a creamy texture. Adjust seasoning to taste and stir in maple syrup if using.

6. Optionally, use an immersion blender to partially blend the soup for a smoother texture with some chunks remaining, or blend half the soup and mix back into the pot.

7. Serve the soup hot, garnished with fresh cilantro or parsley, accompanied by crusty bread or tortilla chips.

🍎 Nutritional Information 🍎

Per serving: Approximately 250 calories, 12g protein, 35g carbohydrates, 7g fat, 10g fiber, 6g sugar.

💡 Tips and Tricks 💡

- For an extra-smooth soup, blend all of it instead of just half.
- If you prefer a vegan version, substitute cream cheese with a plant-based alternative.
- This soup freezes well, so you can make a large batch and store portions for a quick meal later.

⏳ Preparation time ⏳

Preparation time: 20 minutes | Cooking time: 60 minutes | Serving: Serves 6.