Quick and Easy Black Bean Pumpkin Butternut Squash Soup

Cozy up with a bowl of this Quick and Easy Black Bean Pumpkin Butternut Squash Soup, a hearty and flavorful vegan recipe that's perfect for chilly days. Packed with wholesome ingredients like tender butternut squash, creamy pumpkin puree, and protein-rich black beans, this soup strikes the perfect balance between sweet and savory with touches of cumin, smoked paprika, and a hint of cinnamon. The addition of coconut milk lends an optional velvety richness, while a sprinkle of fresh cilantro adds a pop of freshness to every bowl. Ready in just 40 minutes, this one-pot wonder is a nutritious, gluten-free meal that's great for meal prep and weeknight dinners. Serve it with crusty bread or a simple salad for a comforting, veggie-packed feast!

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 can (15 oz) canned black beans
• 1 cup pumpkin puree
• 2 cups butternut squash, cubed
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 0.5 cup coconut milk (optional, for creaminess)
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, cumin, smoked paprika, and ground cinnamon. Cook for 1-2 minutes until fragrant.

Step 4

Add the cubed butternut squash to the pot and stir to coat the squash in the spices.

Step 5

Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the squash is tender.

Step 6

Use an immersion blender to partially blend the soup, leaving some chunks of squash for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Stir in the pumpkin puree, black beans (drained and rinsed), salt, and black pepper. Simmer for another 5 minutes to warm through.

Step 8

For a creamier soup, add the coconut milk and stir well.

Step 9

Taste and adjust seasoning as needed.

Step 10

Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.

Nutrition Facts

Serving size	(2341.5g)

Amount per serving	% Daily Value*
Calories	1743.5

Total Fat 60.5g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 4.9mg	0%
Sodium 6147.0mg	0%
Total Carbohydrate 257.1g	0%
Dietary Fiber 76.7g	0%
Total Sugars 42.4g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 629.1mg	0%
Iron 27.4mg	0%
Potassium 6343.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 14.4%

Carbs: 55.9%