Spicy Butternut Squash Soup

• 2 tablespoons chili oil
• 1 whole white onion, coarsely chopped
• 4 -6 jalapenos, minced
• 4 garlic cloves, crushed
• 1 red bell pepper, chopped
• 2 (16 ounce) cans black beans, rinsed
• 4 carrots, chopped
• 36 ounces organic vegetable stock
• 1 butternut squash, roasted and pureed
• 1 (16 ounce) can pumpkin puree
• 1 bunch cilantro, chopped
• 2 tablespoons ground cumin
• salt and pepper

1. Heat oil.
2. Add onions.
3. Cook until translucent.
4. Add jalapenos through carrots.
5. Cook -turning frequently- until all veggies are glossy.
6. Add stock through cumin.
7. Bring to boil and simmer 20 minutes.
8. Add salt and pepper to taste.
9. Garnish with extra chopped cilantro.

chili oil, white onion, garlic, red bell pepper, black beans, carrots, vegetable stock, butternut squash, pumpkin puree, cilantro, ground cumin, salt

Taken from www.food.com/recipe/spicy-butternut-squash-soup-190860 (may not work)