The first time that I made this soup, I was in LOVE! It is adapted from a Taste of Home Cookbook. I like it with and without spinach but do like adding grilled chicken to the soup as well. I made a few changes to the original. I used laughing cow cheese instead of cream cheese and cilantro instead of basil. If you have an immersion blender this soup is easy to make – but you can use a regular blender of food processor if you do not have an immersion blender. I recommend you get one, they are one of my must have tools in the kitchen and have made making soups and shakes much easier.
I liked this soup so much that I made it a second time in the same week.
Chipotle Butternut Squash Soup
adapted from Taste of Home
- 4 cups peeled and diced butternut squash
- 3 carrots, peeled and diced
- 1 onion, chopped
- 1 tsp dried ground cumin
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 quarts low sodium chicken broth
- 15 oz can diced tomatoes, undrained
- 3 wedges laughing cow cheese (garlic herb or other is great)
- 1/4 cup minced cilantro
- 15 oz can black beans, rinsed and drained
- 15 oz can kernel corn, drained
- 2 cups fresh baby spinach (optional)
- 2 chicken breast halves, grilled and diced (optional)
In a large stockpot, saute the diced butternut squash, carrots, and onion, and ground cumin in the olive oil over medium high heat for 10 minutes, stirring occasionally.
Add the minced garlic and cook stirring for 1 more minute.
Add the chipotle peppers, chicken broth, diced tomatoes, Laughing Cow cheese wedges, and cilantro and bring to a boil. Reduce the heat to medium low and cook for 15 minutes, or until the carrots and squash are soft enough to easily pierce with a fork.
Blend the soup with an immersion blender (or food processor or blender).
Add the black beans, corn kernels, baby spinach (optional) and diced cooked chicken (optional) and heat through.
This dish is also very good with grilled cheese sandwiches.