For the cooler weather coming…soup makes us feel safe, warm, secure. This one is like a warm hug from the inside out. I originally found this recipe at Taste of Home but the calorie count was a little higher than I wanted. So I reduced the amount of beans and corn and changed the cream cheese to light cream cheese. It made it much more affordable on calories and didn’t remove flavor. That’s a HUGE TIP! Look for what you can adjust in recipes that don’t affect flavor but can affect calories. You can change things that you won’t even miss and yet lower your calories immensely.
2 cups butternut squash, peeled and diced
1 green onion, chopped
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 cloves garlic, minced
2 cups vegetable broth, divided
1 can diced tomatoes, with juice
3 ounces light cream cheese
1/4 cup fresh basil leaves, minced
1 chipotle chile canned in adobo
1/2 can black beans, rinsed and drained
1/2 can Mexican style corn, serving, rinsed and drained
2 cups fresh spinach
1. In a large saucepan, sauté the squash, 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.
5 servings (1 1/3 cups).
Per Serving (excluding unknown items): 240 Calories; 8g Fat (28.6% calories from fat); 10g Protein; 35g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 805mg Sodium.
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.