Sweet and Savory BlackBean Butternut Squash Soup!

1 Can of Organic Black Beans
1 Small/ Medium Butternut Squash
2 cups of Vegetarian Stock
1/4 cup of onion
2 cloves of garlic
1/2 Jalapeno
1.5 Red Vine tomato medium sized.
1 little swirl of evoo to brown the onions garlic and jalapeno in.
1 tbs of cumin
Salt and Pepper to taste

OPTIONAL TOPPINGS
1 tbs of non fat fage greek yogurt for sour cream
0.5 oz serving of mozzeralla.

FIRST
Slice a butternut squash in half and deseed.
Place face up in a shallow pan with 1 inch of water.
Bake for 1 hour at 350 or until hot.
While that is roasting, chop up the garlic, onion, and jalapeno.
Deseed your tomatoes.
Rinse and drain your beans.
Once butternut is finished, pull from pan and let cool off.

NEXT
Add a bit of evoo to a pan on 2-3 heat.
When hot add chopped onions, garlic, and jalapeno to pan.
Let sautee until translucent.

SECOND NEXT HA!
Add 1 can of drained and rinsed black beans,plus de-seeded tomato into a blender or food processor.. (or do it by hand)
Blend until course or whatever consistency you want.. I did mostly smooth.
AFTER THAT..
After onions, garlic, and jalapeno are browned, pull from hot stove. Mix in your bean mixture. Keep it off the stove for right now..
Pull skin away from butternut squash and add it to your processor or blender and puree the heck out of it!!
Once it is all smooth, add to your black bean onion mixture..

Last
Add 2 cups of vegetarian stock, 1 tsp of cumin (or more to taste) and some salt and pepper..

Put pot back on oven. Simmer on 4-5 for 5-6 minutes..

Do not let it bubble up too much. Watch it closely..

Serve with fage greek yogurt as a great sour cream replacement.. or a bit of cheese your choice..

This soup is savory sweet and yummy!!

Serving Size: this could very well serve 3-4 people..

Number of Servings: 1

Recipe submitted by SparkPeople user GRACEKEYXO.