Chipotle Butternut Squash Soup
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
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
Reviews
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I absolutely love this soup! The flavor is amazing, especially the next day after the flavors all meld together.
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This is a fabulous, teen-tested recipe. We left out the carrot, as I have a teen allergic to carrots. I used chipotle Chile pepper seasoning as I didn't have the canned peppers, and a Jalepeno pepper, diced. Instead of using the seeds of the butternut crush, I used crumbled cashews.
So I had pulled this recipe out of a page of some magazine years ago.. Made it a zillion times. Everyone loves it. Saved the magazine page to my computer .. Will computer crashes a year ago and couldn't remember the recipe exactly. Looked and looked on internet for the recipe. Finally gave up and called a neighbor who saved a hard copy. It is called Chipotle butternut squash.. Bingo found it. I am so happy. Even modified with sour cream (remnants) and coconut milk, it was delic ous
Excellent soup as written. I have made this several times as written and have added diced chicken, used different beans. I have also used pumpkin instead of the squash. Very good recipe. Joyce Moynihan, Volunteer Field Editor.
Just made this.....yummmmm me!!! My sister gave me two good-sized butternut squash from their garden.. I used one to make this soup. I used fresh tomatoes from our garden, added two more of the chipolte peppers, some more of the adobo sauce, salt, pepper and about 1/4 t of paprika. Will serve with a good southern cornbread. Think the flavors will meld overnight and this will be even better tomorrow! Thank you for a great recipe.
I wanted to love this soup but I just found there was too much in it. In fact, I had tasted it when there was just broth, spices, tomatoes, carrot and squash (I roasted mine) and found it delicious. I'll make it again but without the chipotle, corn, beans and cream cheese. May keep the spinach or may not.
Delicious. I may add another pepper next time to make a little more spicy.
We added smoked turkey breast at the end and wow! This was so tasty. I will be making this again for sure.