Ingredients
1
tablespoon olive oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
small butternut squash (about 1 1/4 lb), peeled, seeded and cubed (about 3 cups)
1
can (15 oz) black soybeans, drained, rinsed
1
can (14.5 oz) diced tomatoes, undrained
1
tablespoon ground cumin
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon pepper
1/8
teaspoon salt
1
cup vegetable broth or water
Preparation
In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add onion and garlic; cook 3 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 40 minutes or until squash is tender.
