Ingredients
1 tablespoon Olive oil
1 cup diced yellow onion
4 cloves garlic, minced
1 (2½-pound) butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
2 (10-ounce) cans mild diced tomatoes and green chiles
3 cups vegetable broth
1½ tablespoons Kosher salt
1 tablespoon chili powder
1½ teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 (15-ounce) cans black beans, rinsed and drained
Sour cream , for serving
cornbread, for serving
chopped fresh cilantro, optional, for garnish
Directions
In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in squash; cook for 2 minutes.
Add tomatoes, broth, salt, chili powder, paprika, cumin, garlic powder, and onion powder, stirring until well combined. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until squash is tender, 20 to 30 minutes.
Uncover soup; stir in beans. Simmer until heated through and slightly thickened, 15 to 20 minutes.
Top servings with sour cream. Serve with cornbread. Garnish with cilantro, if desired.
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