1chipotle pepperfinely chopped, plus 1 teaspoon adobo sauce, from a can of chipotles en adobo
1garlic cloveminced
1teaspooncumin
1/4teaspoonpaprika
1teaspoonkosher salt
1/2teaspoonblack pepper
1butternut squashabout 3 pounds, peeled and diced
4cupslow-sodium vegetable broth
1 15-ouncecan black beansdrained and rinsed
2tablespoonschopped cilantro plus more for serving
Juice of 1 lime
Plain yogurt and pepitas for serving
Instructions
In a large saucepan, heat the olive oil over medium heat. Sauté the onions until they start to soften, about 4 minutes.
Stir in the chipotle peppers and adobo sauce, garlic, cumin, paprika, salt and pepper. Continue sautéing until fragrant, about 1-2 minutes.
Add the butternut squash to the saucepan. Then pour in the vegetable broth. Bring the mixture to a boil, reduce heat and simmer for 15-20 minutes until the squash is tender.
Carefully, use an immersion blender to puree the soup. You can also transfer it in batches to a blender to puree, and then return it to the saucepan.
Stir in the black beans, cilantro and lime juice. Warm the soup over low heat for 2-3 minutes.
Divide the soup into bowls. Top with a dollop of yogurt, pepitas and chopped cilantro before serving.
Notes
To keep the soup vegan, make sure to use non-dairy yogurt for garnish.