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Home Recipes Chipotle Butternut Squash Soup

  • 5servings
  • 30minutes
  • 279calories

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Source: www.collegeinn.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups College Inn ® Garden Vegetable Broth

  2. 2 cups diced peeled butternut squash

  3. 1 small carrot , finely chopped

  4. 1 green onion , sliced

  5. 1/2 tsp. ground cumin

  6. 1 Tbsp. olive oil

  7. 2 garlic cloves , minced

  8. 1 can diced tomatoes , undrained

  9. 1 pkg. cream cheese , cubed

  10. 1/4 cup fresh basil , minced

  11. 1 chipotle pepper in adobo sauce, chopped

  12. 1 can black beans , rinsed and drained

  13. 1 can Mexicorn , drained

  14. 2 cups fresh baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Directions 1. Saute squash, carrot, onion and cumin in oil in a large saucepan for 10 minutes.

  2. Add garlic; cook 1 minute longer.

  3. Add 1-1/2 cups broth; bring to a boil.

  4. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.

  5. Transfer mixture to a blender; add tomatoes, cream cheese, basil, chipotle pepper and remaining broth.

  6. Cover and process for 1-2 minutes or until smooth.

  7. Return to the saucepan; stir in the beans, corn and spinach.

  8. Cook and stir until spinach is wilted and soup is heated through.

  9. If garnish is desired, sprinkle butternut squash seeds with 1/8 teaspoon salt. Place on a baking sheet. Bake at 350 deg for 10-13 minutes or until golden brown.

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