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.
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Appreciate what you have.
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