Creamy Black Bean Pumpkin & Butternut Squash Soup Recipe
This soup is not just tasty but also good for you. It's full of nutrients from vegetables and beans. It's rich in fiber, vitamins, and plant-based protein. The fall flavors in this recipe make it a healthy choice for healthy autumn meals.
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
To make it vegan, replace the cream cheese with coconut cream or cashew cream. Adjust the flavor by adding more cayenne for spiciness or a dash of maple syrup for added sweetness.
Nutrition
Calories: 250kcalCarbohydrates: 38gProtein: 9gFat: 9gSaturated Fat: 3gFiber: 9gSugar: 8g
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