INGREDIENTS
1
Avocado
1
Bay leaf
1 1/2
lbs Butternut squash
2 15 ounce cans
Cannellini beans, white
3
Carrots
1 15 ounce can
Garbanzo beans
2
Jalapeno peppers
1
Red onion
2
Yellow onions
4 cups
Vegetable broth
1 tbsp
Chili powder
1
Kosher salt
3 tbsp
Olive oil
2 tbsp
Cumin