Spicy Vegetarian Butternut Squash Soup with Black Beans, Red Bell Pepper, and Cilantro

INGREDIENTS

1 can

Black beans

Butternut squash (about 1.5 lbs.), large

2 cups

Celery

1/2 cup

Cilantro

6 cloves

Garlic

2 cups

Onion

Red bell pepper, medium small

Sour cream or plain greek yogurt to garnish soup, low-fat

6 cups

Vegetable stock or canned vegetable broth

1 tbsp

Tabasco sauce, Green

Salt and fresh ground black pepper

Tortilla chips to sprinkle

2 tsp

Olive oil

2 tsp

Cumin, ground