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 Prep Time (minutes) 25 Cook Time (minutes) 30 Ready In (minutes) 55

Ingredients Amount 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.