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Chipotle Butternut Squash Soup Recipe

Chipotle Butternut Squash Soup Recipe photo by Taste of Home

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Using herbs and vegetables from the garden along with convenient pantry items makes this hearty soup easy and fast to fix. Your family will devour it.

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Chipotle Butternut Squash Soup Recipe

Prep: 25 min. Cook: 30 min.

Yield: 5 Servings

25 30 55

Ingredients

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon 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, saute 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. Yield: 5 servings.

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.

Nutritional Facts 1-1/3 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.

Originally published as Chipotle Butternut Squash Soup in Country Woman March/April 2007, p27

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Chipotle Butternut Squash Soup

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(11-14) of 14 reviews

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Reviewed on Oct. 24, 2011 by AngelaW1961

New family favorite!! So easy to prepare. Tasty nutritious way it eat your veggies, another "keeper"

Reviewed on Sep. 26, 2011 by snackcake

would have enjoyed more with alittle less heat!next time i make it i will use something other then the chipotle pepper.i did double the recipe that could have been why it had more heat.made green onion cornmeal muffins from this site and went well with the soup. thanks!:)

Reviewed on Nov. 10, 2010 by maggieaw

Yet another great vegetarian recipe- I love the zippy yet sweet taste of this good chill-chasing soup.

Reviewed on Dec. 15, 2009 by LorraineReid

This soup is delicious. The first time I made it my husband said "So how bad is this for me, since it is so creamy". It is good for you and easy to make. I got this recipe 2 months ago and have made the soup three times already. Definitely a keeper.

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