Mexican Bean and Squash Soup

Name: Mexican Bean and Squash Soup
Prep time: 1 h 22 min
Cook time: 1 h 22 min
Total time: 1 h 22 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters butternut squash - peeled, seeded, and cut into 3/4-inch chunks; 439 grams cannellini beans, drained; 425 grams diced tomatoes; 118 milliliters finely chopped carrot; 59 milliliters finely chopped celery; 2 liters chicken broth; 2 canned Chipotle peppers in adobo sauce, seeded and minced; 1 teaspoon cumin; 1 Tbsp chopped fresh basil leaves; 237 milliliters corn kernels, fresh, canned, or frozen; 1 Tbsp chopped fresh parsley; 3 cloves garlic, minced; 2 limes, cut into wedges; 2 Tbsps olive oil; 227 grams package shredded Mexican blend cheese, for topping; 237 milliliters sour cream, for topping; 283 grams tortilla chips, for topping; 1 small yellow onion, finely chopped

Mexican Bean and Squash Soup is a gluten free recipe with 8 servings. This main course has 502 calories, 17g of protein, and 27g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up carrot, corn kernels, basil leaves, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. 211 person found this recipe to be flavorful and satisfying. It is a reasonably priced recipe for fans of Mexican food. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Olive Oil

Squash

Equipment you will use

Pot

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.

Ingredients you will need

Chipotle Chiles

Carrot

Parsley

Celery

Garlic

Basil

Cumin

Onion

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.

Ingredients you will need

Cannellini Beans

Chicken Broth

Vegetable

Tomato

Corn

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.

Ingredients you will need

Mexican Cheese

Tortilla Chips

Lime Juice

Sour Cream

Soup

Equipment you will use

Bowl

Ladle

Equipment

Pot

Bowl

Ladle

Ingredients

Servings:

473milliliters

butternut squash - peeled, seeded, and cut into 3/4-inch chunks 439grams

cannellini beans, drained 425grams

diced tomatoes 118milliliters

finely chopped carrot 59milliliters

finely chopped celery 2liters

chicken broth 2

canned Chipotle peppers in adobo sauce, seeded and minced 1teaspoon

cumin 1Tbsp

chopped fresh basil leaves 237milliliters

corn kernels, fresh, canned, or frozen 1Tbsp

chopped fresh parsley 3cloves

garlic, minced 2

limes, cut into wedges 2Tbsps

olive oil 227grams

package shredded Mexican blend cheese, for topping 237milliliters

sour cream, for topping 283grams

tortilla chips, for topping 1small

yellow onion, finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.