Spicy bean and squash soup

Serves 6

1 medium onion, chopped
1 can diced fire roasted tomato
2 can cooked red beans
1/2 winter squash
3 cloves of garlic, peeled and lightly crushed, leave it whole
1/2 ancho chilli
1 tsp cumin seeds
1 tsp ground coriander
salt to taste
3-4 whole peppercorns

1. Preheat oven to 400 deg. Halve a winter squash and scoop out the seeds. Season each half with salt and pepper. Cover each half completely with aluminum foil and place it cut side down in a baking dish. Roast for 20 mins or until it's easy to insert a knife through.
2. Let cool and scoop out the flesh. Use half for this recipe and save the rest for another recipe later (this freezes well).
3. In a pot, heat 2 tbsp of olive oil. Add cumin seeds and half a minute later add onions and peppercorns.
4. Cook until onions are translucent. Add garlic, tomatoes, ancho chilli, salt, ground coriander and roasted winter squash. Cook for 10 mins until tomatoes are cooked.
5. Add red beans, give it a stir to heat through.
6. Process contents in a food processor until its lightly blended. I liked this soup a little chunky.
7. Garnish with toasted sliced almonds and fresh coriander.