Cafe' Corazon Spicy Squash Soup

• 3 cup dry pinto beans, soaked 6 to 8 hours in water to cover
• 4 tbsp olive oil
• 2 medium onions, diced
• 4 clove garlic, minced
• 3 carrots, diced
• 6 cup vegetable broth or broth of choice
• 5 lb butternut squash, peeled, seeded, and cut into small cubes
• 4 cup corn (fresh or frozen)
• 1 can (7.76 ounces) chipotle peppers in adobo sauce
• 1 salt to taste
• 1 pepper to taste
• 4 jalapeno peppers, diced (remove seeds if desired)
• 1 sour cream, chopped cilantro, and/or grated queso cheese for garnish

1. Drain beans and place in a large heavy bottomed pan.
2. Add water to cover by 1 inch and bring to a boil.
3. After water boils, skim off any foam that forms and then reduce heat to a simmer.
4. Cook, uncovered until beans are tender, 1 to 2 hours or until you can mash them easily.
5. Drain and set aside.
6. In a large saute pan, heat oil.
7. Add onions and garlic and saute until translucent.
8. Add carrots and saute for 5 minutes.
9. Add broth and cubed squash and simmer until squash is soft, 15 to 20 minutes.
10. Add jalapenos, chipotle sauce and corn and simmer 8 to 10 minutes.
11. Stir in reserved pinto beans and heat through.
12. Add salt and pepper to taste.
13. Garnish as desired.
14. **This soup is spicy, so to make it milder, remove seeds from jalapenos.
15. **
16. ***This recipe makes about 6 to 8 servings.
17. ***
18. ****This recipe brought to you courtesy of Cafe Corazon, Milwaukee, Wisconsin, USA.
19. ****

pinto beans, olive oil, onions, clove garlic, carrots, vegetable broth, butternut squash, corn, peppers, salt, pepper, peppers, sour cream

Taken from cookpad.com/us/recipes/367564-cafe-corazon-spicy-squash-soup (may not work)