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Ingredient
Cafe' Corazon Spicy Squash Soup
Introduce
Ingredient
4 tbsp
olive oil
2 medium
onions, diced
4 clove
garlic, minced
4 cup
corn (fresh or frozen)
Cooking instructions
* Step 1
Drain beans and place in a large heavy bottomed pan.
* Step 2
Add water to cover by 1 inch and bring to a boil.
* Step 3
After water boils, skim off any foam that forms and then reduce heat to a simmer.
* Step 4
Cook, uncovered until beans are tender, 1 to 2 hours or until you can mash them easily.
* Step 5
Drain and set aside.
* Step 6
In a large sauté pan, heat oil.
* Step 7
Add onions and garlic and saute until translucent.
* Step 8
Add carrots and saute for 5 minutes.
* Step 9
Add broth and cubed squash and simmer until squash is soft, 15 to 20 minutes.
* Step 10
Add jalapeños, chipotle sauce and corn and simmer 8 to 10 minutes.
* Step 11
Stir in reserved pinto beans and heat through.
* Step 12
Add salt and pepper to taste.
* Step 13
Garnish as desired.
* Step 14
**This soup is spicy, so to make it milder, remove seeds from jalapeños.**
* Step 15
***This recipe makes about 6 to 8 servings.***
* Step 16
****This recipe brought to you courtesy of Café Corazon, Milwaukee, Wisconsin, USA.****
Note: if there is a photo you can click to enlarge it
Tag
dry pinto beans, soaked 6 to 8 hours in water to cover
olive oil
onions, diced
garlic minced
carrots diced
vegetable broth or broth of choice
butternut squash, peeled, seeded, and cut into small cubes
corn (fresh or frozen)
(7.76 ounces) chipotle peppers in adobo sauce
Salt, to taste
pepper to taste
jalapeño peppers, diced (remove seeds if desired)
sour cream, chopped cilantro, and/or grated queso cheese for garnish
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