Black Bean Soup in Acorn Squash

1: Preheat oven to 400°F.

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

3: Bake the acorn squash upside down for 35-40 minutes, until tender.

4: Heat olive oil in a pot and add onions; cook on medium heat for 3-4 minutes.

5: Add cumin seeds and stir; cook for another 2 minutes.

6: Add chipotles, adobo sauce, and 1 teaspoon of salt; stir.

7: Add black beans, stock, water, and bay leaves; bring to a boil, then reduce to a simmer.

8: Simmer for at least 30 minutes (for canned beans), or 1 to 1.5 hours (for dried beans).

9: Blend the soup with an immersion blender until smooth.

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