Ingredients: Yield: 10-12 servings
1 cup Onion, sweet, diced
1 cup Red bell pepper, diced
2 tsp. Canola Oil
1 Tbs. Garlic, minced
1 lb. Butternut Squash, peeled, diced
4 cups Black Beans, canned, rinsed
1 can Tomatoes, diced, 14 oz., low sodium
2 cups vegetable Stock, reduced sodium
1 Tbs. Chili Powder
1 tsp. Cumin, ground
1 ea. Bay Leaf
¼ tsp. Cinnamon
1 Tbs. Chipotle Peppers in Adobo, canned, mashed
½ tsp. Kosher Salt
½ Avocado (garnish)
¼ Cilantro, fresh, garnish
Method:
Heat oil in a small stockpot. Add diced onion and sauté until softened and translucent. Add diced red pepper and garlic and continue to sauté until pepper is just softened. Add diced butternut squash, black beans, tomatoes and vegetable stock along with chili powder, cumin, bay leaf, cinnamon and chipotle peppers. Bring to a low simmer and cook until squash is just tender. Taste and lightly season with salt if needed. Remove bay leaf and serve. To serve, ladle into soup bowls and top garnish with fresh avocado and chopped fresh cilantro.
