Hearty Winter Squash and Potato Soup

3 (14-ounce) cans cannellini beans

2 tablespoons olive oil

1 large yellow onion, chopped

1 large carrot, chopped

2 minced garlic cloves

3 TBSP chili powder

1 TBSP cumin powder

1 tsp dried oregano

2 TBSP tomato paste mixed with 1 TBSP water to thin

1 cup diced squash (any kind: winter, zucchini, acorn…)

1 cup diced potato

Salt + pepper to taste

Heat the oil over medium heat and add the onions and carrot until the vegetables are tender and begin to color, about 8 minutes.

Stir in the garlic and then add the chili and cumin, stirring, for 2-3 minutes, until the mixture begins to stick to the pan.

Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes cook down and the mixture is beginning to stick to the pan, about 10 minutes.

Stir in the tomato paste and bring back to a simmer. Season with salt to taste and simmer another 10 minutes , stirring often.

Add the beans and squash and simmer, stirring often, for 30 to 45 minutes. You can thin out with water if you want. Salt and pepper to taste.

If not serving immediately, cool completely before storing in the fridge or freezing for a cold winter’s night ahead.