Chipotles en adobo
Cumin Paprika Salt Pepper
Heat olive oil over medium heat. Then saute the onions.
Stir in the chipotles, adobo sauce, garlic, cumin, paprika, salt and pepper.
Add the butternut squash.
Pour in the vegetable broth. Bring to a boil and then reduce the heat. Simmer until the butternut squash is tender.
Puree the soup.
Stir in the black beans, lime juice and chopped cilantro.
Top the soup with pepitas, cilantro and a yogurt swirl.