Chipotle Butternut Squash Soup

By learen

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

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.