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Recipes - Chipotle Butternut Squash Soup (adapted from Country Magazine Recipe

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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