Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

Step 1: Sautéing the Vegetables

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
3. Add the minced garlic and chopped red bell pepper and cook for another 2–3 minutes until the garlic is fragrant.

Step 2: Adding the Butternut Squash and Spices

1. Add the diced butternut squash to the pot, stirring to coat it with the oil.
2. Sprinkle in the ground cumin, smoked paprika, and cinnamon (if using). Stir well to distribute the spices evenly.
3. Cook for about 5 minutes, stirring occasionally, until the squash begins to soften slightly and the spices are fragrant.

Step 3: Building the Soup Base

1. Stir in the pumpkin puree, black beans, and vegetable broth.
2. Increase the heat to bring the soup to a gentle boil, then reduce the heat to medium-low.
3. Simmer uncovered for 20–25 minutes, or until the butternut squash is tender and easily pierced with a fork.

Step 4: Blending the Soup

1. Using an immersion blender, carefully blend the soup until it’s mostly smooth, but with some texture remaining. (Alternatively, you can blend half the soup in a regular blender and return it to the pot for a mix of creamy and chunky textures.)
2. Stir in the coconut milk or heavy cream for added richness and to bring out the creamy texture. Heat for another 5 minutes, allowing the flavors to meld.

Step 5: Seasoning and Final Touches

1. Taste the soup and season with salt and pepper as desired.
2. Remove from heat and ladle the soup into bowls.

Step 6: Cream Cheese Topping

1. Add a cube of cream cheese to each bowl of hot soup, allowing it to melt slightly.
2. Using a spoon or small fork, swirl the cream cheese into the soup for a creamy finish and a decorative look.

Serving Suggestions

This soup is a meal in itself but can be complemented beautifully with these sides:

• Crusty bread or garlic breadsticks for dipping
• Tortilla chips for a crunchy contrast
• A side salad with arugula, cherry tomatoes, and a simple vinaigrette

Tips and Variations

• Spice it up: For a spicy kick, add 1/4 tsp cayenne pepper or a dash of hot sauce to the soup.
• Make it heartier: Add more black beans or even cooked shredded chicken for extra protein.
• Vegan option: Substitute the cream cheese with a dollop of vegan cream cheese or coconut yogurt for a similar creamy effect.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally until hot. The flavors often develop more depth the next day, making it a great make-ahead meal.

A Cozy, Flavorful Meal

This Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese brings together rich autumn flavors in a velvety, nourishing blend. Every spoonful offers a hint of sweetness from the squash, earthiness from the beans, and creamy tang from the cream cheese topping.