Mexican Bean and Squash Soup

Mexican Bean and Squash Soup

42
SMPLYPATTY 5

"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."

Ingredients

1 h 22 m servings 464 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

42
  1. 50 Ratings

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Most helpful

So delicious! I completely left out the chipotle peppers, and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it...

Most helpful critical

I don't mind spicy foods, but the 2 cans of chipotle peppers in adobe sauce made this soup WAY too spicy. Tried to fix it by going heavier on the butternut squash and adding a lot more chicken ...

So delicious! I completely left out the chipotle peppers, and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it...

I knew I would like this recipe, because I love this sort of food. Like the recipe says, it lends itself well to substitutions and/or additions. I used one chipotle pepper as I had a half can o...

It's great! Vary the hotness with the adobo sauce. I know that one is supposed to seed the chiles but I didn't bother. Have not used the sour cream, but the lime is REALLY important. Didn't have...

Very good soup. I needed to use a butternut squash that had been sitting on my counter, and this popped up on an ingredient search. I'm always looking for healthy and/or vegetarian soups. Thi...

Betsy, I am so sorry you miss read the recipe. It is two peppers from a can of chipotles, not two cans of chipotles. Wow, I bet that was spicy!!

Very good, hearty soup! The only change I made the first time was to use vegetable broth rather than chicken. The second time I made it I increased the amount of chipotle peppers because we lik...

I skipped the cheese and substituted (mild) minced chilies for the Chipotle peppers. I liked this recipe because butternut squash can taste too sweet and the ingredients prevent the squash from ...

I neglected to add in the peppers since our grocery store doesn't carry them but the recipe turned out great with a little extra seasoning.

I don't mind spicy foods, but the 2 cans of chipotle peppers in adobe sauce made this soup WAY too spicy. Tried to fix it by going heavier on the butternut squash and adding a lot more chicken ...