Chipotle Butternut Squash Soup
File In: Ethnic, Soups
Yield: 5 servings
Prep: 25 minutes. Cook: 30 minutes.
2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon California Olive Ranch® Olive Oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (3 ounces) cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach
In a large saucepan, Sauté 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.
Editor’s Note: If garnish is desired, sprinkle butternut squash seeds with 1/8 teaspoon salt. Place on a baking sheet. Bake at 350° for 10-13 minutes or until golden brown.
Nutrition Facts: 1/3 cups equals 279 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 1,097 mg sodium, 43 g carbohydrate, 10 g fiber, 10 g protein.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <firstname.lastname@example.org>
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