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Chipotle Butternut Squash Soup
Fresh spinach adds vitamins to this creamy, dreamy soup. It's a delicious way to kick-start your resolution to embrace more meatless meals and a variety of vegetables.
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Cook Time: 35 Minutes
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Yield: 3
Ingredients
1 tbsp olive oil 3 oz package cream cheese, cubed 15 oz can diced tomatoes, undrained 1 tbsp Southwest Chipotle Seasoning Blend 1 small carrot, finely chopped 1 green onion, sliced 2 garlic cloves, minced 2 cup butternut squash, peeled and diced 15 oz can black beans, rinsed and drained 2 cup reduced-sodium chicken stock
Directions
In a large saucepan, sauté the squash, carrot, onion, garlic and 1/2 teaspoon Southwest Chipotle Seasoning Blend in oil for 10 minutes.
Add 1 1/2 cups broth; bring to a boil.
Reduce heat.
Cover and simmer for 10 to 12 minutes or until vegetables are tender; cool slightly.
Transfer mixture to a blender; add the tomatoes, cream cheese, 2 1/2 teaspoon Southwest Chipotle Seasoning Blend and remaining broth.
Cover and process for 1 to 2 minutes or until smooth.
Return to saucepan; stir in beans, corn and spinach.
Cook and stir until spinach is wilted and soup is heated through.
