Chipotle Butternut Squash Soup

• diced peeled butternut squash2 cups
• small carrot↗1

  finely chopped

• green onion↗1

  sliced

• ground cumin↗1⁄2 teaspoon
• olive oil↗1 tablespoon
• garlic cloves↗2

  minced

• vegetable broth↗2 cups

  divided

• diced tomatoes1 can

  undrained

• cream cheese↗1 package

  cubed

• fresh basil1⁄4 cup

  minced

• chipotle chile in adobo1

  chopped

• black beans↗1 can

  rinsed and drained

• mexicorn1 can

  drained

• fresh Baby Spinach↗2 cups

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Return to the saucepan; stir in the beans, corn, and spinach. Cook and stir until spinach is wilted and soup is heated through.