Spicy Butternut Squash Soup - cooking recipe

Ingredients

2 tablespoons chili oil
1 whole white onion, coarsely chopped
4 -6 jalapenos, minced
4 garlic cloves, crushed
1 red bell pepper, chopped
2 (16 ounce) cans black beans, rinsed
4 carrots, chopped
36 ounces organic vegetable stock
1 butternut squash, roasted and pureed
1 (16 ounce) can pumpkin puree
1 bunch cilantro, chopped
2 tablespoons ground cumin
salt and pepper

Preparation

Heat oil.
Add onions.
Cook until translucent.
Add jalapenos through carrots.
Cook -turning frequently- until all veggies are glossy.
Add stock through cumin.
Bring to boil and simmer 20 minutes.
Add salt and pepper to taste.
Garnish with extra chopped cilantro.