Total Time:
Prep: 25 min Cook: 30 min
Makes 10 servings(2 cups a serving by 21 Day Fix Standards)
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 can(14-1/2 oz) diced tomatoes, undrained
3 oz cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15oz) black beans, rinsed and drained
1 can (11oz) Mexicorn, drained
2 cups fresh baby spinach
Directions:
1. In a large saucepan, saute the squash, carrot, onion, and cumin in oil for 10 min. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 min. 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. If desired, sprinkle with fresh sage.
Yield: 10 Servings
Notes: 21 Day Fix Breakdown per serving: 1 Green, 1/2 Yellow, 0.15 Red
Side note: you can always add ham or some other meat to it if you want, just make sure you add to your container count.
This recipe is originally from a Taste of Home Recipe.
