Butternut Squash Chili

Happy Soup Wednesday!! Today's recipe is a guest post from Becky: 

I got this recipe from a family friend. My mom really liked it, so I decided to try it.

Check out our other Soup Wednesday posts:
Week 5
Week 4
Week 3
Week 2
Week 1

Ingredients:

-Butternut squash

-2 Tbsp olive oil

-1 1/2 tsp minced garlic

-15 oz (1 can) vegetable stock

-28 oz diced tomatoes

-28 oz tomato sauce

-15 oz (1 can) black beans

-15 oz (1 can) kidney beans

-2 Tbsp chili powder

-2 Tbsp cumin

-Cayenne pepper (or red pepper flakes/hot peppers)

-salt and pepper

This makes about 8 servings.

Put the squash in the oven at 300 degrees for 30-45 minutes.
Cut it and take out the seeds, and cut into bite sized pieces.

Heat the oil and add the garlic.

Add all of the other ingredients to the pot. Use a large pot,
my largest was just big enough to fit it all.

Simmer for 30-45 minutes.

Serve. I added some cheese on top and some crackers to my bowl.

This was really easy to make, the hardest part was cutting up the squash. This was a good variation to a regular chili recipe.