CHIPOTLE BUTTERNUT SQUASH SOUP RECIPES

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

CHIPOTLE BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Chipotle Butternut Squash Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 15

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

Steps:

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. , 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. , 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.

Nutrition Facts : Calories 279 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 1097mg sodium, CarbohydrateContent 43g carbohydrate (12g sugars, FiberContent 10g fiber), ProteinContent 10g protein.

ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Zippy Chipotle Butternut Squash Soup Recipe: How to Make It image

The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. —Andrea Gilkenson, Wausau, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed
2 medium carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter
2 medium tart apples, peeled and cubed
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
1 cup unsweetened apple cider or juice
1 chipotle pepper in adobo sauce, seeded and chopped
1/2 teaspoon salt
1/2 cup sour cream

Steps:

In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

Nutrition Facts : Calories 136 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 594mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch

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ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. —Andrea Gilkenson, Wausau, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Lunch
Cuisine North America, Mexican
Calories 136 calories per serving

In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

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