Chipotle Butternut Squash Soup

• 1 Tablespoon Olive Oil
• 1 whole Green Onion, Sliced
• 1/2 teaspoons Cumin
• 1/2 teaspoons Salt
• 2 cloves Garlic, Peeled And Chopped
• 2 cups Roasted Butternut Squash (store Bought Or Homemade - You Can Buy It In The Freezer Section)
• 2 cups Chicken Or Vegetable Broth
• 1 can (14.5 Oz. Can) Diced Tomatoes, Undrained
• 3 ounces, weight Cream Cheese
• 1 whole Chipotle Pepper In Adobo Sauce, Chopped
• 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
• 1 can (11 Oz Can) Corn Kernels, Drained
• 2 cups Fresh Baby Spinach Leaves

1. Swirl the oil in a large pot over medium heat. Add the onion, cumin, salt, and garlic to the pot and cook 1-2 minutes or until fragrant, being careful not to scorch the garlic. Stir in the butternut squash and the chicken broth and heat through.
2. Transfer the mixture to a blender and add the tomatoes, cream cheese, and chipotle. Put the top on the blender and whirl until smooth. Depending on the size of your blender you may need to do this in batches; and be careful that you don't over-fill your blender since the mixture will be hot.
3. Return the mixture to the pot. Stir in the beans, corn and spinach. Cook, stirring often, until spinach begins to wilt and soup is heated through. Taste for seasoning and add more salt as needed to taste.
4. Adapted from Taste of Home.

olive oil, green onion, cumin, salt, garlic, butternut, chicken, tomatoes, weight cream cheese, pepper, black beans, corn

Taken from tastykitchen.com/recipes/soups/chipotle-butternut-squash-soup/ (may not work)