Butternut Squash Soup

04/06/2009

4 cups (one box) veggie stock
1/2 butternut squash - I get the prepeeled kind. About 1 lb squash w/o skin, regardless what you buy. Frozen works well, too.
1 (red) bell pepper. I like the red color in this soup. A variety of peppers would be nice, too.
1 med, onion
1/2 bunch celery
1 can diced tomatoes or a jar of salsa would work well and add some heat
1 can black beans
1.5 cups frozen corn
water
cumin
smoked paprika
ground red pepper

Saute onion and celery in soup pot
Add broth, squash, and tomatoes, cumin and paprika to taste (1.5 tsp each, about). Bring to a boil and simmer for 20 minutes, or until squash is tender
Blend with an immersion blender until smooth. Add water if needed, or soup becomes too thick.
Add beans, corn, and diced pepper. Add red pepper for spice. Simmer for another 15 minutes, or until corn is warmed up.

You can garnish this with parsley, sour cream, plain yogurt, cheese, corn chips... (we did cheese and chips), or add shredded chicken after pureeing if you like! Enjoy!