Phase 3 | Serves 6
Prep Time: 20 minutes | Total Time: 40 minutes

Ingredients

2 tablespoons olive oil
1 tablespoon cumin seeds
2 garlic cloves, minced
1 large yellow onion, diced
½ cup diced red bell pepper
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 large kabocha squash (about 5 pounds), seeded and chopped into 1-inch chunks (no need to peel)*
4 cups low-sodium, organic vegetable broth
2 15-ounce cans black beans, drained and rinsed
½ teaspoon sea salt
Freshly ground black pepper
1½ avocados, sliced
3⁄4 cup raw sunflower seeds

Directions

1. In a large soup pot, heat the olive oil on medium-high heat.
2. Add the cumin seeds and cook until fragrant, about 1 minute. Add the garlic, onion, and red bell pepper. Sauté until the onions soften, about 4 minutes.
3. Add the oregano, paprika, cinnamon, and cloves. Stir to coat the vegetables. Add the squash and stir to coat it with spices.
4. Add the vegetable broth, along with enough water to just cover the squash.
5. Bring the soup to a boil; cover and turn the heat to low. Simmer for about 15 minutes or until the squash is tender.
6. Add the black beans and heat through. Season the soup with salt, pepper, and additional paprika if desired.
7. Spoon the soup into serving bowls. Top each serving with ¼ avocado, sliced, and
   2 tablespoons of sunflower seeds.
8. *NOTE: If you can’t find kabocha squash, you can substitute peeled butternut squash.