How to make it

  • Saute onions in a large pot until they soften
  • Add squash and and diced garlic and continue to sauté for another few minutes until the onion is translucent
  • Add the Cumin, Chili Powder, Paprika, Chipotle, granulated garlic and continue to sauté until the spices are fragrant
  • Add the tomatoes, vegetable broth and black beans and bring to a boil
  • Reduce heat and simmer for 30 to 45 minutes - until the squash is cooked thru (add more broth if needed for consistency)
  • Cool and refrigerate over night
  • Reheat the next day and transfer to a crockpot on low heat
  • Before serving, add chopped Avocado and stir well to break up the squash
  • Add more salt, chipotle and granulated garlic to task
  • Garnish with cilantro and grated cheese

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