Meals in Minutes- Soup/Vegetarian

Black Bean & Butternut Squash Chili
Number of servings: 8
1 T Olive oil
1 c Frozen chopped onions
2 Garlic cloves, minced
1 T Cumin seeds
1 1/2 T Minced canned chipotle chilies in adobo sauce, or to taste
3 (15oz) Cans less sodium black beans, rinsed and drained
1 1/2lb Butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups) (Many times this
is available cubed in the produce department, or in frozen foods)
1 (14.5oz) Can no salt added diced tomatoes
3 c Low sodium chicken broth
1/2 c Low fat sour cream
Cilantro for garnish

Per Serving (1 cup): 
Calories: 189
Fat: 4 grams
Saturated fat: 1 grams 
Cholesterol: 7 milligrams
Sodium: 432 milligrams
Carbohydrate: 35 grams
Fiber: 10 grams
Protein: 11 grams

Heat oil in a saucepan over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add squash or pumpkin, broth, nutmeg, and white pepper; bring to a boil over high heat. Reduce heat; cover and simmer about 15 minutes or until vegetables are very tender. Puree soup in sauce- pan with had held immersion blender or transfer in batches to food processor or blender. Return soup to saucepan. Stir in half and half; heat through. Add additional half and half, if necessary, to thin soup to desired consistency.

*Recipe from Minneapolis Star Tribune