A hearty and flavorful soup featuring roasted squash, beans, and a medley of spices.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Cut the butternut squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet.
Use a sturdy knife to safely cut the squash.
Roast the squash in the oven for about 45 minutes or until tender. Let it cool slightly, then scoop out the flesh.
Check the squash with a fork to ensure it's tender.
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and celery, and sauté until softened.
Stir occasionally to prevent sticking.
Add the roasted squash, ground cumin, and vegetable broth to the pot. Simmer for 15 minutes.
Adjust the broth quantity for your desired consistency.
Blend the soup in batches until smooth, then return it to the pot.
Be cautious with hot liquids in the blender.
Add the black beans, corn, diced red bell pepper, and chopped serrano chili to the soup. Simmer for another 10 minutes.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with a dollop of yogurt and a sprinkle of fresh cilantro.
Serve with crusty bread for a complete meal.
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