Black Bean Soup

1: Preheat your oven to 400°F.

2: Cut the top off the acorn squash and scoop out the seeds.

3: Bake the squash upside down for 35-40 minutes.

4: Heat olive oil in a pot and add the diced onions.

5: Cook onions on medium heat for 3-4 minutes, then add cumin seeds and stir.

6: Let cook for another 2 minutes, then add chipotles, adobo sauce, and 1 teaspoon of salt.

7: Add black beans, stock, water (if using dried beans), and bay leaves.

8: Bring to a boil, then reduce to a simmer.

9: Simmer for at least 30 minutes (if using canned beans); 1 to 1.5 hours if using dried beans.

10: Once cooked, use an immersion blender to blend the soup.

11: Taste for salt, then ladle into the roasted acorn squash and garnish with sour cream, red onion, pepitas, and cilantro.