#Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
##Introduction
Welcome the cooler days with a warm, home cooked soup that will surely soothe your senses. The Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a hearty and nutrient-rich meal that will make you fall in love with the flavors of autumn.
##Why Make This Recipe
This recipe is the perfect blend of sweet, savory, and a touch of spiciness. It is packed with fiber from the beans and squash, and the cream cheese adds a delightful creamy texture. This recipe is vegetarian-friendly and can be easily veganized by swapping out the cream cheese for a dairy-free option.
##How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
###Ingredients :
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 small butternut squash, peeled, seeded, and cubed
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) black beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
– 4 oz cream cheese, softened
– Optional garnish: fresh cilantro or pumpkin seeds
###Directions :
1. In a large pot, heat olive oil over medium flame. Add the diced onion and minced garlic, sauté them until fragrant and soft. This will take about 5 minutes.
2. Next, put in the butternut squash. Stir and cook for further 5 minutes.
3. Add in the pumpkin puree, black beans, and vegetable broth followed by the cumin, cinnamon, salt, and pepper. Stir them well.
4. Let the mixture come to a boil before reducing the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the squash turns tender.
5. Use an immersion blender to blend the soup until you have a smooth mixture. Another way to do this would be to transfer batches of the soup to a blender.
6. Stir in the softened cream cheese until it is fully amalgamated with the soup. It will give your soup a creamy texture.
7. Your soup is ready to be served. Do it hot with cilantro or pumpkin seeds as garnish.
##How to Serve Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
Serve this comforting soup hot, with a slice of crusty bread or a green salad on the side.
##How to Store Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
The soup can be stored in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm up on a stove.
##Tips to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
For a vegan version of this soup, replace cream cheese with a vegan-friendly cream cheese substitute. For a little extra kick, add a pinch of chili flakes or cayenne pepper.
##Variation
For a non-vegetarian variation, feel free to add cooked, shredded chicken or diced ham to the soup.
##FAQ
1. Can I use fresh pumpkin instead of canned? Yes, you can substitute canned pumpkin with fresh pumpkin puree.
2. What can I substitute butternut squash with? You can substitute butternut squash with sweet potatoes.
3. Can I make this soup ahead of time? Yes, this soup can easily be made ahead of time and reheated when needed. Remember to only add the cream cheese during heating.