This is an easy-to-make vegetarian fall favorite.

Serves 6 to 8

• 2 large onions, coarsely chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced

• 2 bay leaves

• 1 tablespoon cumin

• 1 tablespoon oregano

• 1/2 teaspoon pepper

• 1 tablespoon chili powder

• 1/8 teaspoon cayenne pepper
• 2 28-ounce cans whole tomatoes, with juices
• 2 to 3 cups water

• 4 cups butternut squash, approximately 1 medium squash, cut into 1/2-inch dice

• 2 cups cooked black beans

• kernels from 3 to 4 ears fresh corn (approximately 2 cups)
• 2 to 3 teaspoons kosher salt
• 1/4 to 1/2 cup chopped cilantro

1. In a soup pot, sauté onions in oil until translucent, about 10 to 15 minutes. Add garlic and sauté another 2 minutes. Add spices, stirring constantly, and cook for about 1 minute.

2. Add tomatoes and break apart with a masher. Add squash and 2 cups of water to pot. Bring to a boil, turn down heat to a simmer, and cover. Let simmer for about 20 minutes until squash is tender.

3. Add black beans and corn, and additional water, if needed, and simmer to let flavors blend. Remove bay leaves. Season with salt. Garnish with chopped cilantro.


This recipe was originally published with the story, Soup: The Ultimate Comfort Food.