Chipotle Butternut Squash & Cannellini Bean Soup

Recipe Collection: Dinner

Chipotle Butternut Squash & Cannellini Bean Soup warms up your day with a non-vegetarian Mexican dish that combines the sweet, earthy flavors of butternut squash with the hearty texture of cannellini beans. Infused with chipotle peppers, this soup offers a satisfying kick, making it perfect for chilly days. Customize the heat to your liking and serve it topped with tortilla chips, sour cream, and Mexican cheese for an extra layer of flavor.

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Overview

This spicy and flavorful fall soup combines the richness of butternut squash with the heartiness of cannellini beans. Infused with chipotle peppers, this dish offers a delightful kick, perfect for warming up on a chilly day. Customize the heat level to your preference and enjoy a comforting bowl topped with tortilla chips, sour cream, and Mexican cheese.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 8

Cooking Time: 42 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 2 Cups butternut squash, peeled
• 1 Small yellow onion, minced
• 0.25 Cups celery, minced
• 0.5 Cups carrot, minced
• 3 Cloves garlic, minced
• 2 Canned chipotle peppers in adobo sauce, minced
• 1 Tablespoon fresh basil leaves, shredded
• 1 Tablespoon fresh parsley, shredded
• 1 Teaspoon (tsp) cumin
• 15 Ounces (oz) can diced tomatoes
• 2 Quarts chicken broth
• 15.5 Ounces (oz) can cannellini beans, drained
• 1 Cup corn kernels
• 2 Limes, sliced
• 10 Ounces (oz) bag tortilla chips
• 1 Cup sour cream
• 8 Ounces (oz) package Mexican blend cheese, shredded

Steps

1. Heat the olive oil in a deep pot over medium-high heat. Add the butternut squash and cook until it begins to soften, about 5 to 7 minutes.
2. Stir in the onion, celery, and carrots. Cook until the onion becomes transparent, approximately 5 minutes.
3. Add the garlic, chipotle peppers, basil, parsley, and cumin. Cook for an additional 2 minutes.
4. Mix in the diced tomatoes and chicken broth. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes.
5. Stir in the cannellini beans and corn, cooking just until heated through.
6. To serve, ladle the soup into bowls. Squeeze lime juice over each serving and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese. Enjoy!

Enjoy your homemade Chipotle Butternut Squash & Cannellini Bean Soup!