Tasty Tuesday!

Butternut Squash Soup

Ingredients:

• Butternut squash
• 2tbsp Olive oil
• Can of black beans (or I like black bean soup from Trader Joes)
• 1/4 cup soy milk
  
• 3 tbsp red pepper
• 1 tbsp Coriander
• 2 tbsp Cumin
• 1 tbsp Black pepper
• Other spices to taste
  

Directions:

1. Preheat oven to 350 degrees.
2. Peel the squash and cut it up into small 1" cubes. Put it into a baking pan and bake the pieces in olive oil for about 45 minutes, or until the squash is soft.
3. When the squash is done pour the soy milk into a blender and add a few pieces of squash. Blend it all down little by little. The soy milk is there to get the liquefaction process going.
4. If you use black beans (and not soup), drain and rinse them (to get rid of excess sugars that will make you gassy!). Then, blend them up too.
   
5. Combine the liquefied squash with the black beans in a large pot on a low-medium boil. You really just want to bring it up to the right temperature again. Add spices to taste. I added a lot of red pepper, and it still wasn't spicy enough. Garam massala or cayene pepper could go well in there as well.

Enjoy!