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Recipes - Chipotle Butternut Squash Soup (adapted from Country Magazine

Recipe Name

Chipotle Butternut Squash Soup (adapted from "Country" Magazine

Submitted by

lisahubbard

Recipe Description

Super spicy, full of fiber, freezes well! I foound this in Country Magazine and tweaked it to my liking. It is my new favorite soup!

Quantity	1	Quantity Unit	Large Pot	Servings
Prep Time (minutes)	25	Cook Time (minutes)	30	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



4	cups, cubes	butternut squash
2	large (7-1/4" to 8-1/2" long)	carrot,chopped
1	small	Onion, chopped
1	teaspoon	Spices, ground cumin
1	tablespoon	olive oil
2	cloves	garlic minced
4	cups	chicken broth or stock
14	ounces	diced tomatoes (14.5 ounce can)
3	ounces	cream cheese
4	tablespoons	basil
1 1/2	peppers	adobo sauce
2	cans (15 oz)	black beans, canned, Bush's
2	cups	corn (7 oz can Green Giant Mexicorn)
4	cups	Baby Spinach Leaves

Steps

Sequence	Step

1	In large saucepan, saute squash, carrot, onion and cumin in oil for 10 minutes. Add garlic, cook 1 more minute. Add 2.5 cups broth, bring to boil, reduce heat. COver and simmer 10-12 minutes or until vegies are tender. Cool slightly.
2	Add tomatoes, cream cheese, basil, pepper, and remaining broth. Using an immersion blender, blend until smooth. I sometimes add more stock if I want to smooth it out or thin it out a little bit more.
3	Stir in beans, corn, and spinach. Cook til spinach is wilted and soup is heated through.

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