1 medium butternut squash, peeled and cubed

2 medium sized parsnips, peeled and chopped

1 medium onion, peeled and chopped

1 clove garlic, peeled

2 t. olive oil

1-2 t. ground chipotle powder (depending on how hot you like it!)

1 t. ground smoked paprika

1 t. ground cumin

1/2 t. ground coriander

4 cups vegetarian chicken broth (or vegetable broth)

1 can of black beans

cilantro, minced

scallions, chopped

salt & pepper

Preheat the oven to 375 degrees. In a roasting pan, place the squash, parsnips, onion and garlic. Drizzle the olive oil over the vegetables and toss them with your hands to make sure they are all coated evenly. Sprinkle with salt, pepper, and spices over the vegetables and toss again. Roast in oven until fork tender. Meanwhile, heat up broth over low heat on stove in large stock pot. Once the vegetables are tender, place in the broth. Using a stick blender, (or in batches in a regular blender being careful not to let the lid blast off from the heat-I have done that and ended up with soup all over my ceiling!!!) blend the soup until it is smooth. Add the black beans, and heat through. If it is too thick add more broth or water. Serve with scallions and cilantro sprinkled on top. Salt and pepper to taste. If you want more heat, feel free to add some cayenne or more chipotle powder.