By Angie Philbrick

Butternut black bean soup

Ingredients

2 servings

1yellow bell pepper

medium, diced

3cloves garlic

minced

2green onions

chopped

2 cupsbutternut squash

peeled, and cut into 1/2 inch cubes

1 x 15 ouncecan black beans

drained and rinsed

½ teaspoonitalian seasoning

1 tspthyme ground

1 cupalmond milk

2 cupwater

¼ tspcayenne pepper

1red onion

medium, diced

2 tspchicken bullion

Instructions