Chipotle Butternut Squash Soup

• 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 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (3 ounce) package cream cheese, cubed
• 1/4 cup minced fresh basil
• 1 chipotle chile in adobo, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) mexicorn, drained
• 2 cups fresh Baby Spinach

1. In a large saucepan, saute the squash, carrot, 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.

butternut squash, carrot, green onion, ground cumin, olive oil, garlic, vegetable broth, tomatoes, cream cheese, fresh basil, black beans, mexicorn, spinach

Taken from www.food.com/recipe/chipotle-butternut-squash-soup-469464 (may not work)