Chipotle Butternut Squash Soup

Submitted by Prana Princess

"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."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 12

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 (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

directions

1. 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.
2. 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.
3. Return to the saucepan; stir in the beans, corn, and spinach. Cook and stir until spinach is wilted and soup is heated through.