Poblano Chipotle Butternut Squash soup

Poblano Chipotle Butternut Squash soup

2 cups butternut squash, peeled and diced (I pierce and micro for 6 mins to make it easier to remove the peel)
1 med carrot, finely chopped
2 green onion, sliced
1/2 cup chopped red pepper
1/2 chopped roasted poblano
2 garlic cloves, minced
1 1/2 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
1 tsp. olive oil
2 cups no-salt-added vegetable stock, divided (or any low-sodium broth)
1 can (14 1/2oz) diced tomatoes, undrained
3oz lowfat cream cheese
3 cups cooked black beans
1 1/2 cups corn
2 cups fresh baby spinach or other favorite dark green


Directions:
In a large saucepan, saute the squash, carrot, red pepper, onion, garlic and 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning

Blend in oil for 5 minutes over medium heat.

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 2 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning Blend and

remaining broth. Cover and process for 1 - 2 minutes or until smooth.

Return to pan; stir in beans, corn, spinach & poblano. Cook and stir until spinach is wilted and soup is heated through.


Modified from the Mrs. Dash website.
about 8 servings