Black Bean/Butternut Squash Soup

• 1- 15 1/2 ounce can black beans , rinsed and drained
• 1 C canned tomatoes, chopped (San Marzano)
• 1 C chopped onion
• 1/2 C minced shallot
• 4 garlic cloves minced
• 3 rounded teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 T butter
• 3 T olive oil
• 2 C beef broth
• 2 C vegetable broth
• 1 butternut squash, cooked until tender, peeled and cubed
• 1/2 cup dry sherry
• 4 slices bacon, fat rendered, chopped
• Sherry vinegar (optional)
• Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

1. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter and oil over moderate heat, stirring, until onion is softened and beginning to brown.
2. Stir in tomatoes.
3. Stir in broth and Sherry until combined
4. Add squash and bacon and puree with stick blender
5. Add beans and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Puree slightly to blend in some of the beans.
6. Season soup with salt and pepper.
7. Serve soup garnished with sour cream and toasted pumpkin seeds (I didn't have toasted pumpkin seeds, and didn't bother with the sour cream, but I'm sure it would have been delicious. Have to say, though, the soup didn't need anything else).

black beans, tomatoes, onion, shallot, garlic, ground cumin, salt, freshly ground black pepper, t, olive oil, beef broth, vegetable broth, butternut squash, sherry, bacon, sherry vinegar, sour cream

Taken from www.epicurious.com/recipes/member/views/black-bean-butternut-squash-soup-50053025 (may not work)