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Mexican Spiced Butternut Squash Soup With Beans And Corn

Nutrition per serving    (USDA % daily values)
CAL
408
FAT
43%
CHOL
0%
SOD
141%

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Ingredients for 4 servings

2 (1-pound/454 g) butternut squash, peeled, halved lengthwise, seeds removed

3 tablespoons olive oil

2 medium onions, chopped

2 cups frozen corn kernels, divided

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon annatto powder

1/4 teaspoon chipotle powder

7 cups (1.68 liters) vegetable stock

1 (15-ounce/425 g) can black beans, drained and rinsed

1 (15-ounce/425 g) can garbanzo beans, drained and rinsed

1 large sweet potato, peeled, cut into 1/2-inch pieces

cilantro

avocado chunks

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