Jerk Black Bean Soup with Mango Salsa

In a large pot cook onion and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Set aside 2 tablespoons of the red pepper for salsa. Add the remaining red pepper and the green pepper to pot; cook 3 minutes, stirring occasionally. Add vegetable broth, butternut squash, and jerk seasoning. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is tender. Meanwhile, for salsa, finely chop the 2 tablespoons reserved red pepper. In a medium bowl stir together the red pepper, mango, jalapeño, cilantro, and 2 tablespoons of the lime juice. Add black beans to pot; simmer 5 minutes. Remove from heat. Transfer 3 cups of the soup to a blender; cover and blend until smooth. Return blended soup to pot. Add the remaining 1 tablespoon lime juice. Season with salt and black pepper. Top each serving with a generous spoonful of mango salsa. Prep-time: 20 MINUTES / Ready In: 1 HOUR, 20 MINUTES Makes 8 stuffed potatoes Serving size: 1 loaded potato