Butternut Squash Soup with Black Beans, Red Peppers + Cilantro

There's nothing that says fall like some good butternut squash soup.  This was great - easy to make, unique in taste, and very hearty.  I dumped a whole small bottle of Tabasco sauce in there and it still wasn't spicy (though the jalapeno taste was there) - so go nuts on the hot sauce.

Ingredients:

1 large Butternut Squash (or 1 package cut squash), halved
1 Onion, chopped
5 Celery stalks, chopped
6 Garlic cloves
6 cups Vegetable Broth
2 tbsp Cumin
2 cans Black Beans, drained + rinsed
2 Red Bell Peppers, chopped small
1/2 cup Cilantro, chopped
1 small bottle Green Tabasco Sauce

1. Preheat the oven to 400 degrees.

2. Halve squash and place face-up on a baking sheet.  Sprinkle with salt + pepper and roast for 1 hour.  Let cool if whole, and scrape flesh away.

Pre-chopped squash is the greatest thing to have ever happened.  Worth it every time.

3. While squash is cooking, roughly chop onion and celery.  Put in crockpot along with garlic, cumin and broth, set slow cooker to high and start cooking.

4. Add in squash, and puree finely with a hand-held blender.

5. Drain and rise black beans, and chop peppers and cilantro.  Add to crockpot, and cook on high for 8 hours.

Deelish.

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Original Recipe:

Kalyn's Kitchen