- 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.
Reviews for Chipotle Butternut Squash Soup
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"I really liked the flavor. I would do this again, just without the seeds of the chipotle pepper and with about a 1/3 of the pepper."
"This soup is more like a meatless squash chili! Delicious!"
"Excellent recipe! I made two changes because I didn't have all ingredients on hand. I didn't have the chipotle in adobo sauce. I just used dried chipotle: about 1/8 teaspoon, and it was just enough heat. I didn't have fresh basil, so instead of using a can of plain tomatoes I used the kind with basil, oregano and garlic in it. I will be making this on a regular basis this fall."
"First time I made this, I used one chipotle pepper and it was very hot. Too hot for my husband. I made it again and used a 1/3 of a chipotle and it was perfect. Love this recipe, definitely a great comfort soup!"
"Delicious! Didn't have any black beans so just left them out. Still so good."