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### Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese: A Cozy Fall Favorite
As the cooler months roll in, there’s nothing better than warming up with a bowl of **Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese**. This rich, velvety soup combines the hearty, earthy flavors of black beans, pumpkin, and butternut squash with the creamy indulgence of cream cheese, creating a satisfying and comforting dish. Perfect for chilly evenings, this soup is a delightful blend of savory and subtly sweet flavors, with just the right amount of creaminess to make every spoonful a cozy experience.
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### Why You’ll Love This Soup
– **Hearty and Nutritious**: This soup is packed with fiber, vitamins, and minerals from the combination of black beans, pumpkin, and butternut squash, making it both a nutritious and filling option.
– **Rich and Creamy**: The addition of cream cheese gives the soup a luxurious, creamy texture that enhances the flavors without overwhelming them.
– **Perfect for Fall**: With ingredients like pumpkin and butternut squash, this soup is a true autumn delight that will warm you up and satisfy your taste buds.
– **Easy to Make**: Despite its richness, this soup is simple to prepare, making it perfect for busy weeknights or a comforting weekend meal.
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### Ingredients for Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese
– **1 tablespoon olive oil**
– **1 small onion**, chopped
– **2 cloves garlic**, minced
– **1 medium butternut squash**, peeled and cubed
– **1 can (15 oz) pumpkin puree**
– **1 can (15 oz) black beans**, drained and rinsed
– **4 cups vegetable broth** (or chicken broth)
– **1 teaspoon ground cumin**
– **1/2 teaspoon ground cinnamon**
– **1/4 teaspoon ground nutmeg**
– **Salt and black pepper**, to taste
– **4 oz cream cheese**, softened
– **Optional garnish**: Fresh cilantro, sour cream, or a drizzle of olive oil
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### How to Make Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese
#### Step 1: Sauté the Onion and Garlic
Start by heating **olive oil** in a large soup pot over medium heat. Once the oil is hot, add the **chopped onion** and sauté for about 5 minutes, or until the onion becomes soft and translucent. Add the **minced garlic** and cook for another 1-2 minutes until fragrant.
Step 2: Add the Butternut Squash and Spices
Stir in the **cubed butternut squash**, followed by the **ground cumin**, **cinnamon**, and **nutmeg**. These spices will add warmth and depth to the soup. Sauté the mixture for about 3-4 minutes, allowing the squash to pick up the flavors of the spices.
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