We recently got back from a wonderful trip out east to visit my brother-in-law and his girlfriend. We had a blast sight seeing and eating our way around New York and D.C. Here are some highlights from our trip:
I love to travel, but after so much eating out when traveling I also love to get home and cook like crazy.
Fall is in full swing and so is SOUP SEASON! I love soup for many reasons… it warms you up on a cold day, you often only need one pot, it is usually easy to make and it provides leftovers for days! Oh also they freeze well for later.
I hadn’t tried combining butternut squash and southwestern flavors before making this, but it was really great! I love the flavor of chipotle peppers in adobo, and cumin is my second favorite spice (first place is cinnamon all the way!).
Chipotle Butternut Squash Soup
- 3 cups butternut squash, diced (about one medium squash)
- 2 carrots, diced small
- 1 yellow onion, diced
- 1 jalapeño, diced small
- 1 tablespoon butter
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 4 cups chicken broth
- 2 cans (14.5 ounces) diced tomatoes, undrained
- 1-2 chipotle pepper in adobo sauce, chopped
- 2 cans (15 ounces) black beans, rinsed and drained
- 3 cups fresh baby spinach
- 1 cup frozen corn (optional)
- 3 ounces cream cheese, cubed (optional)
- In a large pot melt butter over medium heat. Add squash, carrots, onions and jalapeños. Cook until they start to become tender. Add garlic and cook for another minute until the garlic becomes fragrant.
- Add spices, chicken broth, diced tomatoes and chipotle peppers. Bring to a boil. Reduce heat to low and simmer until the squash and carrots are tender.
- Add black beans, spinach, corn and cream cheese. Stir until the cheese in melted into the soup and serve.
Makes 7-8 servings.