Butternut Squash, Carrots and Pinto Bean Soup

• Si Facile Pinto Beans, rinsed and drained - 1 jar of 500 ml 
• Peeled and diced butternut squash - 1 (about 4 cups)
• Olive oil - 2 + 1 + 2 tbsp
• Chili - 2 tbsp
• Diced yellow onions - 2
• Chopped garlic cloves - 4
• Diced carrots - 3 large
• Cumin - 1 tbsp
• Vegetable broth - 5 cups
• Salt and pepper - to taste
• Washed butternut squash seeds - (optional)
• Paprika - ½ tsp
• Cream of your choice - for serving (optional)

Preparation

1. Place one oven rack in the center and one in the bottom of the oven. Preheat oven to 425°F (220°C).
2. On a baking sheet lined with parchment paper, place the squash, 2 tablespoons of olive oil and the chili. Season with salt and pepper. Mix well and spread over the baking sheet. Bake on the center rack for 25 minutes (or until the squash is tender).
3. On a second baking sheet lined with parchment paper, place the squash seeds, 1 tablespoon of olive oil and the paprika. Mix well and spread over the baking sheet. Bake on the bottom rack for 10 minutes to toast them well.
4. In a large saucepan, caramelize the onions in 2 tablespoons of olive oil. Add the garlic and stir for 2 minutes.
5. Add the carrots, cumin and pepper. Continue cooking for 2 minutes.
6. Add vegetable broth and pinto beans. Cover and simmer for about 15 minutes (or until carrots are tender).
7. In a blender, pour mixture, add squash and puree until smooth. Adjust salt and pepper as needed.
8. When serving, top each bowl with squash seeds and a drizzle of cream. Enjoy!