Mexican Butternut Squash and Bean Soup
This soup is the perfect winter warmer. It's slightly sweet, smoky and lightly spiced. Butternut squash is simmered with chipotle peppers, tomatoes, beans and sweetcorn. Serve topped with tortilla chips, soured cream and grated Cheddar cheese.
Ingredients
Serves: 8
- 2 tablespoons olive oil
- 450g butternut squash, peeled, seeded and cut into 1.75cm chunks
- 1 small onion, finely chopped
- 4 tablespoons finely chopped celery
- 65g finely chopped carrot
- 3 cloves garlic, finely chopped
- 2 tinned Chipotle peppers in adobo sauce, seeded and finely chopped
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh parsley
- 1 teaspoon cumin
- 1 (400g) tin chopped tomatoes
- 2 litres chicken stock
- 1 (410g) tin cannellini beans, drained
- 150g sweetcorn
- 2 limes, cut into wedges
- 285g tortilla chips, for topping
- 250ml soured cream, for topping
- 225g grated Cheddar cheese, for topping
Method
Prep:40min ›
Cook:45min ›
Extra time:1hr25min ›
Ready in:2hr50min
- 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 stock. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the sweetcorn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl and top with tortilla chips, a dollop of soured cream and a sprinkling of Cheddar cheese.
Ingredients
Tinned Chipotle peppers in adobo sauce can be purchased online.
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Reviews & ratings
Average global rating:
(54)
Reviews in English (44)
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 was a mistake in the recipe, but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me! - 21 Feb 2008 (Review from Allrecipes US | Canada)
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 of extra hot rotel to use up. Next time I will use all chipotle peppers for heat, as I missed out on the smokiness two peppers would have given it. I added a can of pinto beans, as I like a more stew like soup. I used cilantro instead of parsley, dried basil, and veg, broth and water instead of chicken broth to make it vegetarian. My squash was already cooked, so I added it with the beans and liquids after sauteing the onion, carrot, and celery. I added some leftover roasted red pepper leftover from pizza night, but I don't think it was enough to change the flavor any. I think it would be fun to add something green like kale to give it more color. I also think almost any leftover meat could be added (though what do I know, I haven't eaten the stuff in 15 years). - 23 Oct 2008 (Review from Allrecipes US | Canada)
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 it the first time, but the adobo sauce cries out for lime...Also, I zap (microwave) the squash initially for a couple of minutes and it is MUCH easier to peel. This also freezes well. THANKS - 09 Jun 2009 (Review from Allrecipes US | Canada)