Chipotle Butternut Squash Soup
By learen
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Ingredients
- 2 c diced peeled butternut squash
- 1 small carrot, finely chopped
- 1 green onion, sliced
- 1/2 t cumin
- 1 T olive oil
- 2 garlic cloves minced
- 2 c vegetable broth, divided
- 1 can (14.5oz) diced tomatoes, undrained
- 1 pkg (3oz) cream cheese, cubed
- 1/4 c minced fresh basil
- 1 chipotle pepper in adobo sauce, chopped
- 1 can black beans, rinsed and drained
- 1 can Mexicorn, drained
- 2 c fresh baby spinach
Details
Servings 5
Preparation
Step 1
In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 min. Add garlic; cook 1 min longer. Add 1 1/2 c broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 min 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 min 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.
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