Squash Soup

This soup is a favorite of ours.
Today was a cold day, the high only in the 50s so it was a good day to make soup.
We were going to go to dinner at Pier 45 with Bonnie and Bob tomorrow but since the weather isn't going to be any better, they're going to come over here.
We'll have soup and salad.

Squash Soup
1 large butternut squash, about 4 lbs is good
1¾ cups chopped onion
1 cup chopped celery
2 garlic cloves, chopped
6-8 cups vegetable broth
2-3 Tbsp lemon juice
1/4 cup chopped fresh cilantro
2 Tbsp ground cumin
1 can black beans, rinsed and drained
1 cup frozen kernel corn or 1 can
1 cup chopped red bell pepper
Salt and pepper to taste

1. Cut squash into cubes and combine with onions, celery, and garlic in stockpot with 3 cups vegetable broth.
2. Cover and cook on MEDIUM until squash is tender, about 30 minutes.
3. Puree, using stick blender, until smooth. Stir in lemon juice and cumin, remaining stock and simmer 10 minutes.
4. Add black beans, corn, red bell pepper, and cilantro. Cover and simmer 10 minutes.

Season soup to taste with salt and pepper.

Ladle soup into bowls and top with dollop of yougurt if desired.

NOTE: 
 You can use 3 cups of water in step 1 and reduce the amount of vegetable broth to 4 cups.  The squash, onions, celery and garlic produce a natural vegetable broth.

Exact measuring isn't necessary since it will taste good whatever the proportions.