{soups-salads-and-salad-dressings} Chipotle Butternut Squash Soup

 

Gary shares

Chipotle Butternut Squash Soup

File In: Ethnic, Soups

Yield: 5 servings

Prep: 25 minutes. Cook: 30 minutes.

Ingredients

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

 

Directions

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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