Chipotle Butternut Squash Soup

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READY IN: 55mins
Recipe 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.

Ingredients Nutrition


  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.

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