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Mexican Bean and Squash Soup

SUBMITTED BY: SMPLYPATTY 

"This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers."
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RECIPE RATING:
This recipe has been rated 16 times with an average star rating of 4.3
Read Reviews (13)
PREP TIME  40 Min
COOK TIME  42 Min
READY IN  1 Hr 22 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 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
  • 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
  • 2 quarts chicken broth
  • 1 (15.5 ounce) can cannellini beans, drained
  • 1 cup corn kernels, fresh, canned, or frozen
  • 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

What to Drink?
Wine Sauvignon Blanc
Cocktail Mangorita

DIRECTIONS

  1. 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.
  2. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Feb. 21, 2008 by K1J2G3 
So delicious! I completely left out the chipotle peppers, and it didn't make this any less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Jan. 14, 2009 by fuzzypicklehead 
I tried this because I had some squash to use up, and used lentils and butter beans because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Oct. 23, 2008 by Robin 
I knew I would like this recipe, because I love this sort of food. Like the recipe says, it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Dec. 16, 2007 by Jen VB 
I neglected to add in the peppers since our grocery store doesn't carry them but the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Dec. 11, 2007 by SMPLYPATTY 
Betsy, I am so sorry you miss read the recipe. It is two peppers from a can of chipotles, not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed on Dec. 21, 2008 by VeggieShan 
Loved this soup! I increased the veggies (a whole big onion, more celery and carrots), used 1... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on Dec. 26, 2008 by Mendi 
Very good base. I used veggie broth to make it vegetarian I used garbanzo beans, and added a... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed on Oct. 31, 2008 by Angela 
For all the work I did prepping the impossible-to-cut squash to go into this soup, it wasn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed on Oct. 17, 2008 by Beatrix 
great recipe - substitutions made - some from necessity - others by choice - zucchini,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed on Dec. 9, 2007 by Betsy 
I don't mind spicy foods, but the 2 cans of chipotle peppers in adobe sauce made this soup WAY... MORE

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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Elm Mott, Texas, USA
Living In: Valrico, Florida, USA

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Nutritional Information
Mexican Bean and Squash Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 500

  • Total Fat: 30.6g
  • Cholesterol: 40mg
  • Sodium: 1634mg
  • Total Carbs: 44.1g
  •     Dietary Fiber: 6.6g
  • Protein: 15.8g

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