Mexican Squash Soup

• 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

1. 400F.
2. Coat pieces of squash in olive oil and roast until soft.
3. 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.
4. 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.
5. Season soup with salt and pepper.
6. Serve with a dollop of yogurt.

butternut squash, olive oil, onion, celery, garlic, veg broth, cumin, black beans, corn, red bell pepper, cilantro, thyme, seeded serrano chile, salt, yogurt

Taken from www.epicurious.com/recipes/member/views/mexican-squash-soup-50131553 (may not work)