Chipotle Butternut Squash Soup - cooking recipe

Ingredients

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (3 ounce) package cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle chile in adobo, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) mexicorn, drained
2 cups fresh Baby Spinach

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.