Ingredients

1 large butternut squash
1 (12 oz.) bag frozen onions and peppers
2 (15 oz.) cans stewed tomatoes, Mexican style
1 can black beans, drained
1 can red beans, drained
2 cups vegetable stock
2 tablespoons chili powder
½ teaspoon cumin
1 tablespoon olive oil
Cilantro, chopped (for garnish)

Directions

In large soup pot sauté chopped onions in olive oil until tender.  Stir in chili powder and cumin.  Add butternut squash and vegetable stock.  Bring to a boil and reduce to a simmer for 15 minutes or until squash is tender but not mushy.  Add tomatoes and drained beans and simmer and simmer for 5 minutes.  Garnish with fresh cilantro.

Recipe Courtesy of Paula Deen