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Mexican Bean and Squash Soup

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."

Rating: This weblink has been rated 17 times with an average star rating of 4.3 Read Reviews (14)

Rate/Review | 268 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Mangorita
Prep Time:
40 Min
Cook Time:
42 Min
Ready In:
1 Hr 22 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 500 | Total Fat: 30.6g | Cholesterol: 40mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 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 0 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 0 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 4 stars. This recipe averages a 0 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 5 stars. This recipe averages a 0 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 0 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 0 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 2 stars. This recipe averages a 0 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 3 stars. This recipe averages a 0 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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2009 by Marie cooks 
It's great! Vary the hotness with the adobo sauce. I know that one is supposed to seed the... MORE

 
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