Acorn Squash & Black Bean Soup

• 1 -2 acorn squash
• 15 ounces black beans, rinsed and drained
• 15 ounces crushed tomatoes
• 2 medium onions
• 4 garlic cloves
• 1 quart vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon cumin
• sea salt and pepper, to taste
• 1 avocado

1. Preheat oven to 375. Cut squashes in half and scoop out seeds. Place squashes cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes). Once cooked, scoop out squash and discard the skins.
2. Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, salt and pepper and stir.
3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes.
4. Blend using a handheld blender or traditional blender.
5. Garnish with avocado slices and serve.

acorn, black beans, tomatoes, onions, garlic, vegetable broth, olive oil, cumin, salt, avocado

Taken from www.food.com/recipe/acorn-squash-black-bean-soup-507637 (may not work)