Butternut Squash Soup with Black Beans and Red Bell Pepper

Name: Butternut Squash Soup with Black Beans and Red Bell Pepper
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: American
Ingredients: 1 large butternut squash (about 1.5 lbs.); salt and fresh ground black pepper, for seasoning squash; 2 tsp. olive oil; 2 cups finely chopped onion; 2 cups finely chopped celery; 6 cloves of garlic, finely minced (about 1 T minced garlic); 6 cups vegetable stock or canned vegetable broth (or slightly more, if you’d like a thinner soup); 2 tsp. ground cumin (or more); one 15 oz. can black beans; 1 medium red bell pepper, chopped small; 1/2 cup chopped cilantro (plus more to garnish soup if desired); 1 T Green Tabasco Sauce (or other jalapeno hot sauce of your choice)