Butternut Squash and Red Bean Soup

Last night I made roasted butternut squash with coriander seeds, from Veganomicon. I put a pot of dried red beans and onions on a slow simmer for a couple hours too, and blended the results for a multi-purpose bean puree - I see lots of burritos for lunch this week. I used the leftover beans and squash as a base for this very American soup, along with a roasted poblano pepper and some pasilla chile salsa. I kept the water to a minimum, resulting in a very thick soup. This could double as a nice tortilla chip dip too - the pasilla salsa has a smoky flavor, similar to canned chipotles or other smoked chile salsas.

2 cups roasted butternut squash
1 cup red bean puree, or your choice of canned beans

1 roasted and peeled poblano pepper, seeds and stem removed

1/2 cup pasilla chile salsa, or your salsa of choice

2 cups water

Salt, pepper, and hot chile sauce to taste

That's all there is to it - I processed everything in the blender, and heated it up for a quick, spicy, and very easy soup. Here's a pic of the butternut squash with coriander, another winner from Veganomicon.