Southwestern Butternut Squash Soup with Chipotle and Beans

Butternut Squash Soup is a universal fall favorite, and this version takes it in a new direction with Tex-Mex flavors and a hint of heat from the Chipotle.It’s likely to become your new family favorite!

Serves: 4 Cooking time: approx. 25 min.

Ingredients

  • 2 cups Pinwheel Butternut Squash Chunks (frozen)

  • 1 small carrot, finely chopped

  • 1 green onion, sliced

  • 1 teaspoon ground cumin

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 2 cups vegetable broth, divided

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • .5 cup half and half cream

  • 1 chipotle pepper in adobo sauce, chopped (or 1 tsp ground dried Chipotle pepper)

  • 1 pouch (10 ounces) Your Organics Black Beans, rinsed and drained

  • 1 cup Pinwheel Local Sweet Corn (frozen)

  • optional: hot sauce, tortilla chips, crumbled; lime wedges; chopped cilantro or sage leaves; chopped fresh tomato

Instructions

  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, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.

  3. Return to the saucepan; stir in the beans and corn. Cook until soup is heated through; check seasoning and add salt & pepper as needed. If desired, add a dash of hot sauce, and any combination of tortilla chips, lime wedges, cilantro or sage & tomato.

recipesAnjali Guptabutternut squash, soup, Southwestern, chipotle, black beansComment