2 cups butternut squash peeled seeded cut into 3/4-inch chunks
15.5 ounce .5 can cannellini beans drained canned
15 ounce canned tomatoes diced canned
0.5 cup carrots finely chopped
0.3 cup celery finely chopped
2 quarts chicken broth
2 chipotle peppers in adobo sauce canned minced seeded
1 teaspoon cumin
1 tablespoon basil leaves fresh chopped
1 cup corn kernels fresh frozen canned
1 tablespoon parsley fresh chopped
3 cloves garlic minced
2 limes cut into wedges
2 tablespoons olive oil
8 ounce mexican blend cheese shredded for topping
1 cup cup heavy whipping cream sour for topping
10 ounce tortilla chips for topping
1 small onion yellow finely chopped
Equipment
bowl
ladle
pot
Directions
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 broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; 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 sour cream, and a sprinkling of Mexican cheese.
