Mexican Bean and Squash Soup

Name: Mexican Bean and Squash Soup
Total time: 42 min
Yield: 8 Servings
Ingredients: 2 cups butternut squash (peeled, seeded, and cut into 3/4-inch chunks); 🧅 1 small yellow onion (finely chopped); 1/4 cup finely chopped celery; 🥕 1/2 cup finely chopped carrot; 🧄 3 cloves garlic (minced); 🌽 1 cup corn kernels (fresh, canned, or frozen); 2 canned Chipotle peppers in adobo sauce (seeded and minced); 🌿 1 tablespoon chopped fresh basil leaves; 🌿 1 tablespoon chopped fresh parsley; 1 teaspoon cumin; 🍅 1 (15 ounce) can diced tomatoes; 1 (15.5 ounce) can cannellini beans (drained); 2 quarts chicken broth; 🍋 2 limes (cut into wedges); 🌮 1 (10 ounce) bag tortilla chips (for topping); 1 cup sour cream (for topping); 1 (8 ounce) package shredded Mexican blend cheese (for topping); 2 tablespoons olive oil

Cost $15, save $25

Source: Recommended by CookPal

42 Min
8 Servings
$15

Mexican Bean and Squash Soup

Cost $15, save $25

Source: Recommended by CookPal

42 Min
8 Servings
$15

INGREDIENTS

Vegetables
- 2 cups butternut squash (peeled, seeded, and cut into 3/4-inch chunks)
- 🧅 1 small yellow onion (finely chopped)
- 1/4 cup finely chopped celery
- 🥕 1/2 cup finely chopped carrot
- 🧄 3 cloves garlic (minced)
- 🌽 1 cup corn kernels (fresh, canned, or frozen)
Spices & Herbs
- 2 canned Chipotle peppers in adobo sauce (seeded and minced)
- 🌿 1 tablespoon chopped fresh basil leaves
- 🌿 1 tablespoon chopped fresh parsley
- 1 teaspoon cumin
Canned & Packaged
- 🍅 1 (15 ounce) can diced tomatoes
- 1 (15.5 ounce) can cannellini beans (drained)
- 2 quarts chicken broth
Toppings
- 🍋 2 limes (cut into wedges)
- 🌮 1 (10 ounce) bag tortilla chips (for topping)
- 1 cup sour cream (for topping)
- 1 (8 ounce) package shredded Mexican blend cheese (for topping)
Oils & Condiments
- 2 tablespoons olive oil

STEPS

Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes.

Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes.

Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more.

Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes.

Stir in the cannellini beans and the corn; cook just until heated through.

To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

NUTRIENTS

Per 1 serving

🔥

464

Calories

14
Protein
44
Carbs
28
Fats

💡 For a vegan version, replace chicken broth with vegetable broth and omit sour cream and cheese.If you prefer less heat, reduce or omit the chipotle peppers.This soup freezes well; store in airtight containers to enjoy later.Feel free to experiment with different types of beans or squash.