Big Ray's South of the Border Butternut Squash Soup

Big Ray's South of the Border Butternut Squash Soup

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"Hearty, filling, flavorful, healthy, this soup has it all. When the weather is COLD it really warms things up!"
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Ingredients

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Original recipe yields 5 servings



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Directions

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  1. 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.
  2. 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.
  3. Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through.

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