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. —Roxanne Chan, Albany, California
- 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
- 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
- Fresh sage, optional
- 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. If desired, sprinkle with fresh sage. Yield: 5 servings.
Originally published as Chipotle Butternut Squash Soup in Country Woman March/April 2007, p27
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