Chipotle Butternut Squash Soup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.