Step 1: Sautéing the Vegetables
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- 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
- Add the diced butternut squash to the pot, stirring to coat it with the oil.
- Sprinkle in the ground cumin, smoked paprika, and cinnamon (if using). Stir well to distribute the spices evenly.
- 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
- Stir in the pumpkin puree, black beans, and vegetable broth.
- Increase the heat to bring the soup to a gentle boil, then reduce the heat to medium-low.
- Simmer uncovered for 20–25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Step 4: Blending the Soup
- 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.)
- 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
- Taste the soup and season with salt and pepper as desired.
- Remove from heat and ladle the soup into bowls.
Step 6: Cream Cheese Topping
- Add a cube of cream cheese to each bowl of hot soup, allowing it to melt slightly.
- 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.