Roasted Butternut Squash Black Bean Soup

Ingredients

For the squash:

6 cups cubed butternut squash, peeled and seeded, ¾-inch dice (about ½ a large squash)

1 tablespoon olive oil

2 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

For the soup:

1 tablespoon olive oil

1 medium yellow onion, diced small

3 medium cloves garlic, minced

1 ½ teaspoons ground cumin

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

½ teaspoon salt

¼ teaspoon fresh ground black pepper

4 cups low-sodium vegetable broth

3, 15-ounce cans cooked black beans, drained, divided

1 tablespoon red wine vinegar

Garnishes:

Baked corn tortilla strips

Non-fat/Low-fat/ or plant based sour cream

Cilantro

Roasted & salted pepitas

More roasted butternut squash

A sprinkle of paprika

Directions:

1. First, get the butternut squash in the oven.  Preheat oven to 400 degrees F.  Add butternut squash to a large bowl and toss it with olive oil.  Sprinkle with cumin, paprika, salt, and pepper and toss again until well-coated.  Spread on a large rimmed baking sheet lined with parchment paper.  Bake, stirring once or twice, until tender and some sides are golden brown, about 25 minutes.
2. While the squash roasts, start the soup.  Set a medium soup pot over medium-low heat.  Add the olive oil.  When hot, add the onion.  Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 8 minutes.  Add garlic, cumin, cinnamon, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring constantly, for one minute.
3. Add the vegetable broth and 2 cans of the drained black beans.  Stir well and remove from heat. 
4. When the squash is cooked, add half the squash to the soup. Working in batches with a blender or using an immersion blender, puree the soup.  Return the soup to the stovetop and add the remaining can beans and all but the remaining butternut squash.  Stir and cook over medium-low until hot.
5. Add red wine vinegar and stir to combine.  Taste and add more salt, pepper, and/or cayenne if desired. 
6. Serve with assorted toppings and reserved roasted butternut squash.

*To make crispy corn tortilla strips, use a pizza cutter to cut corn tortilla into long, thin strips.  Spread in a single layer on a cookie sheet and bake at 375 degrees F until crisp and beginning to brown, about 5 minutes.

Nutrition Facts

Yield: Serves 6, Serving Size: 1 ½ cups (without garnishes)

Amount Per Serving: Calories: 226 Calories, Total Fat: 7g, Saturated Fat: 1g, Sodium: 843mg, Carbohydrates: 38g, Fiber: 8g, Sugar: 7g, Protein: 6g

Source: https://www.kitchentreaty.com/roasted-butternut-squash-black-bean-soup/