Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- ¼ cup fresh cilantro or parsley, chopped for garnish