Smoky Autumn Ember Soup Hearty Black Bean Pumpkin and Butternut Squash

Black Bean Squash Soup

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:6 servings

Ingredients:

• 5 lbs Butternut Squash, peeled and cubed
• 1 (15 oz) can Pumpkin Puree (not pie filling)
• 1 large Yellow Onion, diced
• 4 cloves Garlic, minced
• 2 Tablespoons Vegetable Oil or Olive Oil
• 1 (15 oz) can Canned Black Beans, rinsed and drained (reserve 1/2 cup for garnish)
• 4 cups Vegetable Broth
• 1/2 cup Full-fat Coconut Milk
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Dried Oregano
• 1/4 to 1/2 teaspoon Chipotle Powder (adjust to taste)
• Salt and Freshly Ground Black Pepper to taste

Instructions:

• Heat oil in a large Dutch oven or stockpot over medium heat. Add diced onion and sauté until softened and translucent (about 5-7 minutes). Add minced garlic, cumin, smoked paprika, oregano, and chipotle powder. Cook for 1 minute until fragrant.
• Add the cubed butternut squash to the pot and stir to coat with the spices. Pour in the vegetable broth and bring the mixture to a boil.
• Reduce heat to low, cover, and simmer for 15–20 minutes, or until the butternut squash is fork-tender.
• Stir in the pumpkin puree and the majority of the drained black beans (reserving about 1/2 cup for garnish). Heat through for 5 minutes.
• Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, vent the lid, and blend until smooth, returning the mixture to the pot.
• Stir in the full-fat coconut milk. Taste and adjust seasoning with salt and pepper. Simmer gently for a final 2 minutes to marry the flavours.
• Ladle soup into bowls. Garnish each serving with the reserved black beans and desired toppings (such as Cotija cheese or cilantro).

Nutrition Facts

Calories:1063 kcal

Protein:11.2 g

Fat:22.5 g

Carbs:62.6 g

Fiber:34.5 g

Sugar:0.0 g

Sodium:1646 mg

Recipe Info

Category:Soup

Cuisine:Fusion

The Ultimate Comfort Bowl: Why This Soup Redefines Autumnal Cooking

There is a certain magic that happens when the air turns crisp, summoning the need for deeply satisfying, soul-warming meals. This Smoky Autumn Ember Soup, featuring Black Bean Pumpkin and Butternut Squash Soup , is precisely that magic captured in a bowl. It’s far beyond your standard, thinly veiled vegetable broth; this recipe delivers a robust, velvety experience that leverages the best of the autumn harvest. It’s proof that wholesome eating doesn't require sacrificing depth of flavour or luxurious texture. We are harnessing the earthy sweetness of roasted squash and pumpkin, anchoring it with hearty black beans, and adding a subtle whisper of smoke to create a symphony of taste that feels both transatlantic and wonderfully familiar. This is the definitive Comfort Soup Recipes Autumnal dish you’ve been searching for.

Unlocking the Full Potential of Seasonal Harvests

The success of this particular soup lies in understanding how the core ingredients—butternut squash, pumpkin, and black beans—interact. We aren't just mixing them; we are building layers. When seeking out the blueprint for this Black Bean Pumpkin and Butternut Squash Soup Recipe , remember that seasonality is key. Ripe squash offers natural sugars that caramelize during cooking, providing a sweetness that balances the earthy, slightly savoury notes of the beans. While this is fundamentally an Easy Black Bean Pumpkin and Butternut Squash Soup to prepare, understanding these components elevates it from good to genuinely great.

Your Shortcut to a Rich, Velvety Texture

Achieving that signature luxurious feel without relying on heavy cream is a core goal here. We use two key players: the natural starches released from the squash and pumpkin as they break down during simmering, and the addition of creamy, full-fat coconut milk towards the end. This Coconut Milk Black Bean Pumpkin Soup approach yields an incredibly smooth mouthfeel that coats the palate beautifully. When done correctly, you achieve the luxuriousness of a Roasted Butternut Squash Soup Black Bean foundation without the heaviness often associated with traditional cream-based recipes.

The Flavor Fusion: Combining Earthy Beans with Sweet Squash

The introduction of black beans into a classic pumpkin and squash blend transforms the soup from a side dish into a complete, satisfying meal. The beans provide necessary protein and fibre, grounding the sweetness of the squashes. On top of that,, the spice profile—featuring cumin, oregano, and crucially, smoked paprika or chipotle powder—is essential. This pairing of sweet, earthy, and smoky elements is what truly defines the character of this Butternut Squash and Black Bean Soup .

Experience the Ease of This One-Pot Wonder

Despite the complex flavour profile, this entire preparation relies primarily on one large Dutch oven or stockpot. From sautéing the aromatics to the final simmer, minimal cleanup is involved. This ease of execution means that you can serve up a deeply flavourful, nutrient-dense meal on a weeknight without feeling overwhelmed. It truly shines as an example of how simple techniques applied to quality ingredients can result in an outstanding Healthy Black Bean Pumpkin Soup .

Essential Pantry Arsenal for Black Bean Pumpkin and Butternut Squash Soup

Gathering your supplies before you start chopping ensures a smooth cooking process. For the aromatics, you’ll need one large yellow onion and at least four cloves of garlic, minced generously. The backbone of the soup relies on 1.5 pounds of cubed butternut squash and a standard 15-ounce can of pumpkin puree—ensure this is pure pumpkin, not pie filling! For the protein and body, you’ll need one 15-ounce can of black beans, rinsed and drained, remembering to reserve about a half-cup of these beans for a textural garnish later on. The liquid element calls for four cups of good quality, low-sodium vegetable broth to control the final salt content.

Sourcing Superior Produce for Peak Flavor

When selecting your squash, aim for ones with deep, consistent colouration, indicating good maturity. If you choose to roast your squash first, cubing it into roughly one-inch pieces ensures even cooking. For the pumpkin component, canned puree is often superior to fresh when making soup, as it removes the guesswork associated with achieving the right thickness and texture, guaranteeing the correct consistency for this Pumpkin Butternut Squash Soup with Black Beans .

Mastering the Spice Profile: Aromatics and Heat Levels

The seasoning blend is where we introduce that signature smoky warmth. You will require one teaspoon each of smoked paprika and ground cumin, balanced by half a teaspoon of dried oregano. The variable element is the heat: a quarter to half a teaspoon of chipotle powder, or one small minced chipotle pepper in adobo, depending on your tolerance. If you are nervous about heat, lean heavily on the smoked paprika for flavour depth instead. This combination creates the "Ember" note in our soup's title.

The Critical Role of High-Quality Stock in the Final Experience

Never underestimate the power of broth. Since this soup relies on simmering for 15 to 20 minutes, the quality of your liquid will be infused into every molecule of squash. Opt for a low-sodium vegetable broth so you maintain complete control over the final seasoning. Chicken broth can certainly be substituted if you prefer, but vegetable stock keeps this recipe naturally inclusive for vegetarian diets.

Tools of the Trade: Ensuring a Seamless Preparation Process

The primary piece of equipment needed is a large Dutch oven or a heavy-bottomed stockpot to handle the sautéing and simmering phases evenly. Crucially, you will need an immersion blender for the easiest route to smoothness. If you opt for a standard high-speed blender, be meticulous about safety when blending hot liquids, working in small batches and always venting the lid slightly, covered securely with a kitchen towel.

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Step-by-Step Execution: Crafting Your Hearty Soup Masterpiece

The process begins by warming two tablespoons of olive oil in your chosen pot over medium heat. Introduce the diced yellow onion and sweat them until they turn translucent, about five to seven minutes. Next, introduce your aromatics and spices: add the four cloves of minced garlic, cumin, smoked paprika, oregano, and the chipotle powder. Stir constantly for just one minute until the spices become incredibly fragrant—this blooming process is key to unlocking their full potential before they meet the liquid.

Once fragrant, toss in the cubed butternut squash, coating it thoroughly in the seasoned oil. Pour in the four cups of vegetable broth, bring the entire mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and allow it to simmer gently for 15 to 20 minutes until the squash is tender enough to pierce easily with a fork. In the last five minutes of simmering, stir in the entire 15-ounce can of pumpkin puree and the majority of your drained black beans, allowing them to heat through.

Achieving that Perfect, Smooth Consistency

Once the squash is tender, remove the pot from the heat entirely. This is the moment to create the smooth foundation for your soup.

The Roasting Ritual: Caramelizing the Squash for Depth

While simmering achieves tenderness, a chef’s secret weapon for this style of soup is roasting the squash beforehand. Tossing the cubed butternut squash with a touch of oil and roasting it at 400° F ( 200° C) for about 20 minutes beforehand introduces deep caramelization. This adds a rich, nutty sweetness that simmering alone cannot replicate, making the final Black Bean Pumpkin and Butternut Squash Soup infinitely more complex.

Simmering Secrets: Building Layers of Taste Over Time

The simmering phase is non-negotiable. During this time, the starches in the squash begin to release into the broth, thickening it naturally while absorbing the earthy spice notes. Allowing the soup to bubble gently ensures the flavours meld without scorching the bottom of the pot.

Blending Techniques: How to Achieve Full Creaminess Without Cream

Using your immersion blender, process the soup directly in the pot until it achieves your desired level of smoothness. Remember the tip about texture: only blend about 80% of the mixture. Leaving some beans and squash slightly chunkier provides welcome variation in every spoonful. After achieving this velvety base, stir in the half-cup of full-fat coconut milk to finalize that rich, luxurious texture. Give it a final taste check and adjust salt and pepper as needed.

Elevating Your Bowl: Topping Ideas for Maximum Impact

A beautiful soup deserves an equally impressive finish. The toppings here are designed to add textural contrast, brightness, and sometimes a touch of salinity. Offer a vibrant topping bar featuring toasted pepitas (pumpkin seeds) for crunch, a sprinkle of crumbled Cotija cheese or a vegan feta substitute for salty sharpness, and a scattering of fresh, bright cilantro. For an added layer of richness, a small dollop of Greek yogurt or sour cream swirls beautifully into the soup, creating a miniature pattern reminiscent of a swirl you might find in Black Bean Pumpkin and Butternut Squash Soup Cream Cheese recipes, though we achieve this creamy effect using coconut milk in the base.

Storing and Reheating: Maximizing the Full Flavor Next Day

This soup performs wonderfully as leftovers—often tasting even better the next day as the spices fully integrate. Cool the soup completely before transferring it to airtight containers. It keeps well in the refrigerator for up to four days. When reheating, use low to medium heat on the stovetop, adding a splash of water or broth if the soup has thickened too much during refrigeration. Avoid boiling once the coconut milk has been added.

Nutritional Snapshot: Heartiness Meets Health in This Black Bean Pumpkin and Butternut Squash Soup

Beyond the phenomenal flavour, this recipe is a nutritional powerhouse. It’s packed with fibre from both the beans and squash, making it incredibly satiating. Butternut squash provides ample Vitamin A, while the black beans deliver plant-based protein. Because we rely on natural thickeners and coconut milk for creaminess, this is a relatively low-fat, high-nutrient bowl of goodness, perfect for anyone prioritizing a Healthy Black Bean Pumpkin Soup without compromising on satisfaction.

Creative Twists: Vegan Swaps and Spice Adjustments for Variation

Customization is welcome! To brighten the deeply savoury notes, incorporate the zest and juice of one lime right at the very end—this lifts all the heavy, earthy flavours beautifully. For a heartier twist, consider stirring in a cup of cooked quinoa during the final stages to add even more texture and protein. If you want to avoid coconut, heavy cream or half-and-half are direct substitutes, though this moves the recipe out of the vegan category.

Troubleshooting Common Soup Stumbles for a Perfect Experience

If your soup tastes bland after blending, it almost certainly needs salt. Taste frequently! If the soup is too thick—perhaps your squash was starchier than anticipated—simply stir in more warm vegetable broth, a quarter-cup at a time, until you reach the perfect pourable consistency. If you find the chipotle heat overpowering, adding a little extra pumpkin puree or a small dash of maple syrup can help mellow the fire without dulling the smoke.