This comforting, warm soup will help to keep your spirits up in the fall. Using your garden goodies, warm spices are mixed with some heat from chipotle peppers in adobo sauce. You can use any beans you like and add fresh spinach or kale. —Teri Schloessmann, Tulsa, Oklahoma
Chipotle Pumpkin Butternut Soup
Chipotle Pumpkin Butternut Soup
Prep Time
25 min
Cook Time
25 min
Yield
10 servings (2-1/2 quarts)
Ingredients
- 2 tablespoons olive oil
- 1 cup cubed peeled butternut squash
- 1 cup cubed fresh pumpkin
- 1 small onion, chopped
- 12 ounces smoked Polish sausage, sliced
- 1 garlic clove, minced
- 3 cups chicken or vegetable broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 ounces cream cheese, cubed
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1/2 teaspoon ground cumin
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 2 tablespoons minced fresh basil
Directions
- In a Dutch oven, heat oil over medium-high heat. Add squash, pumpkin and onion; cook and stir until crisp-tender, 6-8 minutes. Add sausage and garlic; cook until sausage is browned, 3-4 minutes.
- Add broth, diced tomatoes, cream cheese, chipotle pepper and cumin. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, about 15 minutes, stirring occasionally. Stir in black beans, Mexicorn and basil; heat through. Garnish with additional basil.
Nutrition Facts
1 cup: 246 calories, 15g fat (5g saturated fat), 34mg cholesterol, 841mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 8g protein.
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