Chipotle butternut squash soup

Chipotle butternut squash soup

Adapted from Taste of Home from Country Woman

Ingredients

2 cups chopped peeled butternut squash

1 small carrot, peeled and chopped fine

1 green onion, chopped

2 garlic cloves, minced

 ½ ground cumin

1 tablespoon olive oil

2 cups broth, divided

1 14.5-ounce can diced tomatoes

1 3-ounce package cream cheese, softened

1 chipotle pepper in adobe sauce, chopped

1 15-ounce can black beans, rinsed and drained 

1 11-ounce can Mexicorn, or corn with peppers, etc.

2 cups fresh baby spinach leaves

Method

Heat oil in a large saucepan. Cook squash, carrot, onion, garlic and cumin for 10 minutes over medium heat. Add 1½ broth. Bring to a simmer and cook for 10 minutes or until vegetables are tender. 

Transfer mixture to a blender. Add tomatoes, cream cheese, chipotle pepper and remaining broth. Puree. Return to saucepan and add black beans, corn and spinach. Cook about 10 minutes until heated through and spinach is wilted. Adjust seasoning to taste with salt and pepper.

Rating: My response to this one is the same as Uncle Al had when asked "How are you?" "Odd, but likeable," was his invariable answer. I'm not sure I count it as a company-rated soup, but its touch of heat and spoon-coating creaminess work really well to warm up a winter day, and serve as a contrast to a more mild sandwich or salad.

Another savory squash soup favorite I'm warming up this weekend:

Butternut squash soup with roasted garlic
I've blogged about this one here: