Vegan Butternut Squash and Black Bean Chili

We've already told you why we think Butternut Squash is so fabulous and now we have another super scrumptious recipe to convince you all over again! This is the perfect cold-winter-day-kind-of-soup that will warm you straight to the core.  It is quite versatile if you leave it on the thicker side: try wrapping it up in a tortilla for a toddler-friendly sweet burrito that's even easy for chubby hands to hold without making a mess.

Vegan Butternut Squash and Black Bean Chili

Makes 6-8 servings

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 large or 2 small butternuts (sliced in half with seeds scooped) roasted
• 1 1/4 cup black beans
• 2 teaspoons cumin
• 2 teaspoons paprika
• Up to 4 cups of vegetable broth to taste and consistency
• Sea salt and fresh cracked pepper to taste
• Pinch of dried oregano topping at end *optional

Directions:

Set a dutch oven over medium-low heat.  Then add the olive oil, onion and garlic to sweat down a bit - approximately 3-5 minutes.  Using a spoon, scoop the roasted butternut squash from its skin and add to the onions and garlic.  Next, use an immersion blender and add the beans, cumin, paprika, salt and pepper. Slowly, very slowly add the vegetable broth, stirring through until you've found the perfect taste and texture for you!

We hope this delicious dish will quickly become a part of your recipe arsenal.  Bon appetit to you and your bébés!