Chipotle Butternut Squash Soup

tasteofhome.com

Carolyn M

2 cups diced peeled butternut squash

1 small carrot, finely chopped

1 green onion, sliced

½ teaspoon ground cumin

1 tablespoon olive oil

2 garlic cloves, minced

2 cups vegetable broth, divided

1 can (14-½ ounces) diced tomatoes, undrained

3 ounces cream cheese, cubed

¼ cup minced fresh basil

1 chipotle pepper in adobo sauce, chopped

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

2 cups fresh baby spinach

Fresh sage, optional

Directions at tasteofhome.com

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