The puree of squash in this helps to add a hearty consistency to the broth while also sweetening just a tad. If you are going to freeze this soup (I recommend doubling this recipe just for that) omit the sour cream until you reheat to serve.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 18 ounce cooked squash puree (will thicken so use more or less for how thick you want it)
• 2 cups can black beans, rinsed and drained
• 2 cups corn kernels (I used frozen fire-roasted if not fresh)
• 1 pint tomato sauce/passata
• 2 quarts Broth of choice (I use chicken)
• *3 cups cooked chicken breast, shredded
• 1 1/2 teaspoons ground cumin
• 1-2 teaspoons chili powder
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• 1/2 cup sour cream
• Optional garnish- chopped fresh cilantro, avocado slices, shredded cheddar cheese and tortilla chips/strips

INSTRUCTIONS 

• Heat olive oil in large dutch oven or pot over medium to high heat.
• Add onion to heated pot, stirring and cooking for about 3 minutes, until soft. Stir in garlic and cook for about 30 seconds.
• Add pumpkin, black beans, corn, tomatoes, Chicken Broth. Give everything a good stir and then add in your seasoning and chicken. Stir to combine. Bring to boil, lower heat and simmer about 10 minutes. Taste and season accordingly with additional seasonings as needed.
• Just before serving, stir in sour cream. Serve garnished with fresh cilantro, avocado, cheese and tortilla chips or lime if desired.

*Cooking the Chicken: I take chicken breast (or whatever protien) and cook it in the passata with onions, pepper, and garlic until it tender. Then take the whole thing and add it to the soup once I shred the chicken.

**For this soup I blended some fresh masa (you could use fresh corn tortillas), Guajillo Chile toasted, chipotle, tamarind, and cashews.