Azteca Squash Soup

Ingredients

• 1 1⁄2 lbs butternut squash, halved lengthwise, seeded
• 1 tablespoon extra virgin olive oil
• 1 3⁄4 cups chopped onions
• 1 cup chopped celery
• 2 garlic cloves, chopped
• 6 cups vegetable broth, divided
• 1 teaspoon ground cumin
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup red bell pepper, chopped
• 1⁄4 cup chopped fresh cilantro, plus
• fresh cilantro stem (to garnish)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon minced serrano chili, seeded
• coarse sea salt
• plain fat-free yogurt

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