Servings 6


1 tbs. extra virgin olive oil

3 cups onion chopped

1.5 cups carrots chopped

3 cloves garlic minced

4 cups low sodium vegetable broth

3 cups butternut squash diced

1 28 oz can crushed tomatoes

4 15 oz cans beans (black, pinto, cannellini, and red beans)

3 tbs. chili powder

1 tbs. cumin

1 tsp. cinnamon

1 tsp. salt and pepper


Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min).

Add garlic and continue to cook for an additional minute.

Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, salt, and cayenne. Cover and return to a boil.

Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.

Optional: diced onion, cotija cheese, roasted pumpkin seeds.