Butternut Squash Black Bean Soup

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can black beans, drained and rinsed
• Salt and pepper to taste

Directions

1. Set a large pot on the stove over medium heat, then swirl in the olive oil.
2. Add the onion and garlic, and cook them for 3-4 minutes, stirring as needed, until they start to soften.
3. Tip in the butternut squash, then add the smoked paprika, chili powder, cumin, and salt and pepper to taste. Stir everything together and cook for 5 minutes, coming back to the pot now and then.
4. Pour in the vegetable broth and bring the soup up to a boil. Turn the heat down to low and simmer for 15-20 minutes, stopping when the squash is tender.
5. Stir in the black beans and cook for 5 minutes more, just until they are warmed through.
6. Puree the soup until smooth with an immersion blender, or carefully blend it in batches in a blender if needed. Serve warm with your favorite toppings.