3cans(15-oz) no-salt-added black beans, rinsed and drained
1can(14.5-oz) fire-roasted diced tomatoes
3-4cupsless-sodium chicken or vegetable broth
1pkg(10-oz) frozen mashed butternut or winter squash, thawed
¼cupchopped fresh cilantro
Plain 2% Greek yogurt (optional)
Heat oil in a large saucepan over medium heat. Add onion, and saute 5 minutes or until onion is tender. Add garlic and cumin; saute 1 minute or until fragrant. Add the beans, tomatoes and broth. Bring to a boil, stirring occasionally. Reduce heat to low and simmer 10 minutes or until slightly thickened.
Add thawed squash, cilantro, and salt, stirring to combine. Transfer half of the soup to a blender. Remove the center piece to let steam escape, and secure lid. Place a clean dish towel over opening, and process until smooth. Return pureed bean mixture to saucepan.
Cook over medium heat until hot throughout. Ladle into bowls. If desired, top with a dollop of yogurt, and sprinkle with cilantro and/or pepitas.