Imagine a bowl of steaming soup, the rich golden hue of butternut squash swirling elegantly with the earthy tones of cumin and smoked paprika.
As the aroma of sautéed garlic and onions wafts through the kitchen, your senses awaken to the promise of warmth and comfort.
This Cumin-Spiced Bean Soup with Butternut Cream is more than just a meal; it’s a soothing embrace on chilly evenings or a hearty dish shared with family during Sunday suppers.
I remember a particularly hectic week when the comforting flavors of this soup transformed a rushed dinner into a moment of peace and nourishment for my family. Its simplicity and depth made it a go-to choice for us.
Ready? Let’s cook this delightful fusion of flavors and bring a little warmth to your table!
Why You’ll Love It
- Delivers bold flavor with aromatic spices like cumin and smoked paprika.
- Uses pantry staples like canned beans and vegetable broth for convenience.
- Offers a creamy texture with blended butternut squash and coconut milk.
- Provides a nutritious meal with plant-based protein from beans.
- Adapts easily to personal spice preferences for customizable heat levels.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for better taste.
- 1 onion, chopped — use a medium-sized yellow onion.
- 2 cloves garlic, minced — fresh cloves preferred for full flavor.
- 1 teaspoon ground cumin — verify freshness for best aroma.
- 1/2 teaspoon smoked paprika — adds a rich smoky flavor.
- 1/4 teaspoon ground cayenne pepper — adjust to taste for heat.
- 3 cups vegetable broth — low-sodium recommended for control over seasoning.
- 1 can (15 ounces) black beans, drained and rinsed — canned beans for convenience.
- 1 can (15 ounces) kidney beans, drained and rinsed — confirm well-rinsed to reduce sodium.
- 1 small butternut squash, peeled and diced — choose a firm squash.
- 1/2 cup coconut milk — full-fat for creaminess.
- Salt and pepper to taste — freshly ground for prime flavor.
- Fresh cilantro, chopped (optional for garnish) — adds a fresh, bright finish.
Step-by-Step Method
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them until the onion becomes translucent, which should take about 3 to 5 minutes. This step releases the flavors of the onion and garlic, forming the aromatic base for the soup.
Infuse with Spices
Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook the mixture for about 1 minute until the spices become fragrant. This step enhances the depth of flavor in the soup by releasing the essential oils of the spices.
Simmer the Broth
Pour in the vegetable broth and bring the pot to a gentle simmer. Once it starts to simmer, add the drained and rinsed black beans and kidney beans. Stir to combine all the ingredients, making sure the beans are evenly distributed in the broth.
Cook the Soup
Reduce the heat to low and let the soup simmer for 20 minutes. This allows the flavors to meld together, and the beans to absorb the spices and broth. Stir occasionally to prevent sticking and guarantee even cooking.
Prepare Butternut Cream
In a separate small pot, cook the diced butternut squash until tender, which should take around 10 to 12 minutes.
Once tender, blend the squash with coconut milk until smooth. This creates a rich, creamy texture that will be added to the soup.
Combine and Season
Add the butternut cream to the simmering bean soup. Stir well to combine the creamy mixture with the soup base.
Season with salt and pepper to taste, adjusting the seasoning to your preference to enhance the overall flavor.
Rest and Serve
Let the soup rest for 10 minutes off the heat before serving. This resting period allows the flavors to further develop.
Serve the soup hot, garnished with fresh cilantro if desired, for an added burst of freshness and color.
Ingredient Swaps
- For a lower-calorie option, substitute coconut milk with almond milk or a light cream alternative.
- Swap butternut squash with sweet potatoes or pumpkin for a regional twist or based on seasonal availability.
- Use any type of canned or cooked beans you have on hand, such as pinto or cannellini beans, as substitutes for black and kidney beans.
You Must Know
1. Use Fresh Spices: Verify that your ground cumin, smoked paprika, and cayenne pepper are fresh for the best flavor.
Spices lose their potency over time, so using fresh spices will enhance the soup’s aroma and taste.
2. Let Beans Rest 10 Min: After cooking, let the soup rest for 10 minutes off the heat.
This allows the flavors to meld together, creating a more cohesive and rich taste.
3. Consider Roasting Butternut Squash: To add an extra layer of flavor, roast the butternut squash before blending it with coconut milk.
This will impart a subtle sweetness and enhance the overall profile of the soup.
4. Adjust Spices to Taste: Feel free to adjust the amount of cayenne pepper based on your heat preference.
Adding less will result in a milder soup, while more will increase the heat level.
5. Experiment with Bean Types: While the recipe calls for black and kidney beans, you can experiment with other types like pinto or cannellini beans for different textures and flavors.
Serving Tips
- Pair with crusty bread or warm naan for a hearty meal.
- Serve in individual bowls with a swirl of coconut cream on top.
- Garnish with fresh cilantro and a squeeze of lime for added brightness.
- Accompany with a simple green salad for a balanced meal.
- Serve with tortilla chips for a crunchy texture contrast.
Storage & Make-Ahead
Cumin-Spiced Bean Soup can be stored in the fridge for up to 4 days in an airtight container.
It also freezes well for up to 3 months.
Consider making a large batch. Freeze portions and enjoy a quick, delicious meal anytime by simply reheating.
Reheating
To gently reheat Cumin-Spiced Bean Soup, use a stovetop over low heat.
Stir occasionally.
Alternatively, microwave on medium power in short intervals.
You can also use an oven at 300°F until warmed.
Culinary Traditions and History
While I was exploring the comforting world of soups, I stumbled upon a delightful fusion that marries traditional spice with modern culinary creativity: the Cumin-Spiced Bean Soup with Butternut Cream.
This dish takes me on a flavorful journey, evoking memories of diverse culinary traditions. Let me share a few highlights that make this soup truly special:
- Cumin: An ancient spice that adds earthy warmth, widely used in Middle Eastern and Indian cuisines.
- Beans: A staple across cultures, offering heartiness and protein.
- Butternut Squash: Native to the Americas, it brings a natural sweetness.
- Coconut Milk: Adds a creamy, tropical twist, reminiscent of Southeast Asian dishes.
- Spices: A blend of smoked paprika and cayenne pepper enhances depth and heat.
Each spoonful tells a story.
Final Thoughts
Give this Cumin-Spiced Bean Soup a try for a flavorful and comforting meal that’s perfect for any day.
Feel free to tweak the spices to suit your taste and make it your own!
Frequently Asked Questions
Can I Use a Different Type of Squash for This Soup?
Absolutely, you can use a different squash! I once swapped in acorn squash, and it brought a lovely nutty flavor. Experimenting in the kitchen always excites me, and I love how it personalizes each dish. Enjoy!
Is It Possible to Make This Soup in a Slow Cooker?
I’ve tried making this soup in a slow cooker, and it works beautifully! The flavors meld wonderfully over low heat. Just sauté the onions and spices first, then toss everything in. My kitchen smelled heavenly all day!
How Can I Make This Soup Spicier?
To spice things up, I’d toss in extra cayenne or a chopped jalapeño. Once, I added a pinch of red pepper flakes, and it was fiery bliss! Just adjust to your taste and enjoy the heat.
What Can I Substitute for Coconut Milk?
You could use almond milk or cashew cream in place of coconut milk. I once tried cashew cream, and its rich, nutty flavor added an unexpected warmth to the dish. Give it a try!
Can This Soup Be Frozen for Later Use?
Yes, you can freeze this soup! I often do after making a big batch. Just cool it completely, transfer to airtight containers, and freeze. It’s a lifesaver on busy nights when you crave homemade comfort.
Cumin-Spiced Bean Soup with Butternut Cream
Equipment
- 1 Large pot
- 1 Blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 peeler
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 2 tablespoon olive oil
- 1 onion chopped
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper
- 3 cup vegetable broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 small butternut squash peeled and diced
- 1/2 cup coconut milk
- salt and pepper to taste
- fresh cilantro chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in ground cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add black beans and kidney beans to the pot, stirring to combine.
- Reduce heat to low and let the soup simmer for 20 minutes.
- In a separate small pot, cook diced butternut squash until tender, then blend with coconut milk until smooth.
- Add butternut cream to the bean soup, stirring well to combine.
- Season the soup with salt and pepper to taste.
- Let the soup rest for 10 minutes off the heat before serving.
- Serve the soup hot, garnished with fresh cilantro if desired.
Notes
