Black Bean Soup With Butternut Squash Recipe

Ingredients

2 cans black beans drained

1 can diced tomatoes

2 T olive oil

1 C shallots minced

4 t cumin

1 T garlic minced

2 C chicken stock

1 1/2 C butternut squash

2 T lime juice

Preparation

Set aside 1 C beans and puree the rest with tomatoes until smooth. Heat oil in large pot and saute shallots, cumin, garlic and salt & pepper. Add 2 c broth and tomato puree. Add squash and reserved 1 C beans. Cook 20 minutes until squash is tender. Remove from heat and stir in lime juice.