Ingredients
2 cups diced peeled butternut squash1 small carrot, finely chopped1 green onion, sliced1/2 teaspoon ground cumin1 tablespoon olive oil2 garlic cloves, minced2 cups vegetable broth, divided1 can (14-1/2 ounces) diced tomatoes, undrained3 ounces cream cheese, cubed1/4 cup minced fresh basil1 chipotle pepper in adobo sauce, chopped1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained2 cups fresh baby spinachFresh sage, optional
Preparation
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.
