Ingredients
1 1/2 lb butternut squash
1 Tbs olive oil
1 3/4 c chopped onion
1 c chopped celery
2 garlic cloves
6 cups veg broth
1 tsp cumin
1 cup black beans, rinsed, drained
1 cup frozen corn kernels
1 cup chopped red bell pepper
1/4 cup chopped cilantro
1 Tbs chopped fresh thyme
1 tsp minced seeded serrano chile (or 1/2 tsp chipotle chili powder)
Sea salt
Plain yogurt or sour cream
Preparation
400F. Coat pieces of squash in olive oil and roast until soft.
Heat oil in a large pan. Add onion, saute until golden. + Celery + garlic. Saute a little bit. Add 1 cup broth. Cover and simmer 10 min. Add squash, 5 cups broth and cumin. Cover and simmer 20 min to blend flavours.
Working in batches, puree squash soup in blender until smooth. Return to pot. Add 1 cup black beans, 1 cup corn, 1 cup red pepper, 1/4 cup cilantro, thyme and serrano. Cover and simmer 10 min.
Season soup with salt and pepper.
Serve with a dollop of yogurt.
