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+ servings
cumin bean soup recipe

Cumin-Spiced Bean Soup with Butternut Cream

Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Fusion
Servings 4 servings

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

To enhance the flavor of the soup, consider roasting the butternut squash before blending it with coconut milk. This will add a subtle sweetness and depth to the dish. Additionally, feel free to adjust the spices according to your heat preference, and use fresh or canned beans based on availability for convenience.
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