Chipotle Butternut Squash Soup Recipe

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Ingredients:

Serving

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 tsp ground cumin
1 tbsp olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 oz) diced tomatoes, undrained
1 package (3 oz) cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
2 cups fresh baby spinach

Directions:

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.
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.
Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. Yield: 5 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	166.7 Kcal (698 kJ)
Calories from fat	61.4 Kcal
		% Daily Value*
Total Fat	6.82g	10%
Cholesterol	7.22mg	2%
Sodium	551.18mg	23%
Potassium	571.84mg	12%
Total Carbs	24g	8%
Sugars	4.29g	17%
Dietary Fiber	3.73g	15%
Protein	4.86g	10%
Vitamin C	19.5mg	33%
Vitamin A	0.7mg	22%
Iron	2.4mg	13%
Calcium	76.4mg	8%

Amount Per 100 g
Calories	80.58 Kcal (337 kJ)
Calories from fat	29.68 Kcal
		% Daily Value*
Total Fat	3.3g	10%
Cholesterol	3.49mg	2%
Sodium	266.41mg	23%
Potassium	276.4mg	12%
Total Carbs	11.6g	8%
Sugars	2.07g	17%
Dietary Fiber	1.8g	15%
Protein	2.35g	10%
Vitamin C	9.4mg	33%
Vitamin A	0.3mg	22%
Iron	1.2mg	13%
Calcium	36.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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