Chipotle Butternut Squash Soup

Name: Chipotle Butternut Squash Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5 servings
Cuisine: North America, Mexican
Ingredients: 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 can (14-1/2 ounces) diced tomatoes, undrained; 3 ounces cream cheese, cubed; 1/4 cup minced fresh basil; 1 chipotle pepper in adobo sauce, chopped; 1 can (15 ounces) black beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 2 cups fresh baby spinach; Fresh sage, optional

TEST KITCHEN APPROVED

40 Reviews

Total Time:Prep: 25 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Roxanne Chan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 15, 2022

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California

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

TEST KITCHEN APPROVED

Chipotle Butternut Squash Soup

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40 Reviews Add your review

Yield:5 servings

Prep:25 min

Cook:30 min

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Ingredients

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 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach
Fresh sage, optional

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Directions

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. If desired, sprinkle with fresh sage.