Butternut Squash, Carrot and Pinto Bean Soup

• Si Facile Pinto Beans, well rinsed and drained - 1 jar of 500 ml
• Butternut squash, peeled and diced - 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
• Butternut squash seeds, well washed - (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 on 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 pumpkin seeds, 1 tablespoon of olive oil and the paprika. Mix well and spread on the sheet. Place in the oven on the bottom rack for 10 minutes to grill 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 the mixture, add the squash and puree until smooth. Adjust the amount of salt and pepper as needed.
8. When serving, add the pumpkin seeds and a drizzle of cream to each bowl. Enjoy!