Roasted Butternut Squash and Black Bean Soup

Adapted from Black Bean Chili With Butternut Squash By Queen Dana. This version is more soup-like and uses canned beans.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 3 1⁄2 tablespoons olive oil, divided
• 2  onions, chopped
• 8  garlic cloves, pressed
• 2 1⁄2 tablespoons chili powder
• 1  tablespoon ground coriander
• 2 (14 1/2ounce) cans  fire-roasted tomatoes
• 1 (29 ounce) can black beans, undrained
• 4  cups chicken broth (vegetable or beef is fine also)
• 2  cups water
• 2  chipotle chiles from canned chipotle chiles in adobo, minced
• 2  teaspoons dried oregano (preferably Mexican)
•  coarse kosher salt (to taste)
• 2  butternut squash, medium

• Toppings

•  sour cream
•  shredded monterey jack pepper cheese
•  diced red onion
•  chopped fresh cilantro

Directions

1. Heat oven to 400 degrees.
2. Split butternut squash in half, longwise and brush with 2 T olive oil.
3. Bake for 40 minutes on convection or 60 minutes on standard until soft.
4. Meanwhile, heat 1 1/2 T. olive oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
5. Add garlic; stir 1 minute.
6. Sprinkle chili powder and coriander over; stir 1 minute.
7. Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
8. Add water and broth.
9. Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
10. Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
11. Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
12. Season to taste with coarse salt and freshly ground black pepper.
13. Top with any or all of the ingredients listed.