Butternut Squash and Black Bean Soup Recept

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1. 1
   Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
2. 2
   Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
3. 3
   Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
4. 4
   Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
5. 5
   Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
6. 6
   During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
7. 7
   Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!