Butternut Squash and Black Bean Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Stir in the cubed butternut squash and Casa de S.A. seasoning. Cook for 5 minutes, allowing the spices to toast.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the butternut squash is tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
5. Stir in black beans and cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
6. Garnish with chopped fresh cilantro before serving. Enjoy hot.