Season to taste with coarse salt and freshly ground black pepper. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until squash is tender, stirring occasionally, about 30 minutes. Stir in tomatoes with juice, beans, poblanos, squash and oregano. Sprinkle chili powder and coriander over stir 1 minute. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Heat oil in heavy large pot over medium-high heat. 2-4 cups chicken or vegetable broth, depending on desired thickness.1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups).Once the oil shimmers, add the onion, and cook, stirring occasionally, for 4 minutes or until lightly browned. 2 cups frozen fire roasted poblano peppers Cook the onion and spices: In a large skillet over medium-high heat, add 2 tablespoons of oil.1 28-ounce can whole peeled tomatoes, hand crushed.Spicy Black Bean and Butternut Squash Soup Bonus: It’s 100% vegetarian/vegan if you use vegetable broth and omit the optional greek yogurt topping. It makes a hearty weeknight meal or reheats easily for lunch. That being said, this soup definitely stacks up against the competition. I love chili, so I knew I’d only be kidding myself into thinking it was something that it’s not. The original recipe calls for adding bulgar to add bulk and to replace the beef, but I chose not to add it.

I knew I probably only had a few weeks left before my squash started to go bad so I searched my cupboards (AKA Pinterest) for a dish that wasn’t overly squashy. The truth is, I’m so squashed-out from all that we got from our farm share that I just couldn’t bear to eat anymore for at least a month. The inspiration for this meal came from the one poor little butternut squash that’s been sitting on my counter since November, just begging me to be cooked.

Butternut squash black bean soup