Prep 25 mins
Cook 30 mins
I found this recipe in the October/November 2011 issue of Country Magazine. Roxanne Chan from Albany, CA submitted it for publication, and I'm so glad she did!! This is a wonderful autumn soup with just the right amount of heat. I hope you enjoy it as much as I did.
- 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 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (3 ounce) package cream cheese, cubed
- 1⁄4 cup minced fresh basil
- 1 chipotle chile in adobo, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) mexicorn, drained
- 2 cups fresh Baby Spinach
- 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.