HAPPY HALLOWEEN!  This past weekend I went to PA to celebrate a wedding of one of my best friends, but I also had the chance to go home for 24 hours!  My mom made a new, spicy twist on Butternut Squash, Southwestern Squash Soup and it was the perfect meal gearing up for the freak snowstorm that hit the state!  This soup can be made one day ahead and reheated.  I hope you enjoy as much as my family did!

1 1 1/2-pound butternut squash, halved lengthwise, seeded

1 tablespoon olive oil

1/2 cup chopped onion

1 cup chopped carrots

1 garlic clove, chopped OR 1/4 teaspoon garlic salt

3 cups (or more) vegetable broth, divided (can use chicken stock as well)

1 teaspoon ground cumin (if you don’t like cumin, you don’t have to add)

1/4 teaspoon red pepper flakes

1/2 teaspoon dried thyme

Black pepper and salt to taste

1 can (15-16 oz) black bean, drained & rinsed

2 cups frozen corn

2 cups frozen, shelled edamame, peas, OR lima bean

1/2 cup light cream (or broth)

Garnishes:  Greek yogurt or sour cream, sliced black olives, shredded cheddar cheese

Preheat oven to 425 degrees

On an aluminum foiled-lined baking pan arrange squash cut side down

Roast squash until tender, about one hour

Turn squash cut side up & cool

Heat oil in heavy large pot over medium heat

Add onions, garlic, and carrots and cook for 10 minutes

Add one cup of broth, cover, and simmer for 10 minutes

Add cooked squash, 2 cups of broth, and spices.  Cover and simmer for 20 minutes

Puree squash soup in batches in blender or with an immersion blender

Return to pot and add beans, corn, and edamame

Cover soup and simmer 10 minutes

Season with salt and pepper, and add cream

Ladle soup into bowls

Garnish with sour cream, shredded cheese and sliced black olives

Serve with tortilla chips or cornbread

Stay hungry…