Chipotle Butternut Squash Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I found this recipe in the October/November 2011 issue of Country Magazine. Roxanne Chan from Albany, CA submitted it for publication, and I'm so glad she did!! This is a wonderful autumn soup with just the right amount of heat. I hope you enjoy it as much as I did. Ingredients:
2 cups diced peeled butternut squash |
1 small carrot, finely chopped |
1 green onion, sliced |
1/2 teaspoon ground cumin |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 cups vegetable broth, divided |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (3 ounce) package cream cheese, cubed |
1/4 cup minced fresh basil |
1 chipotle chile in adobo, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) mexicorn, drained |
2 cups fresh baby spinach |
Directions:
1. In a large saucepan, saute the squash, carrot, onion, and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.
2. Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.
3. Return to the saucepan; stir in the beans, corn, and spinach. Cook and stir until spinach is wilted and soup is heated through.
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