Recipe: Delicious Cafe' Corazon Spicy Squash SoupInexpensive

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You wrap up roasting devil Cafe' Corazon Spicy Squash Soup proving 13 procedure so 16 including. Here is how you do a bang-up job.

ingredients of Cafe' Corazon Spicy Squash Soup

1. Prepare 3 cup of dry pinto beans, soaked 6 to 8 hours in water to cover.
2. You need 4 tbsp of olive oil.
3. use 2 medium of onions, diced.
4. Prepare 4 clove of garlic, minced.
5. a little 3 of carrots, diced.
6. use 6 cup of vegetable broth or broth of choice.
7. then 5 lb of butternut squash, peeled, seeded, and cut into small cubes.
8. use 4 cup of corn (fresh or frozen).
9. add 1 can of (7.76 ounces) chipotle peppers in adobo sauce.
10. then 1 of salt to taste.
11. This 1 of pepper to taste.
12. You need 4 of jalapeño peppers, diced (remove seeds if desired).
13. add 1 of sour cream, chopped cilantro, and/or grated queso cheese for garnish.

Cafe' Corazon Spicy Squash Soup compound

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 sauté 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 jalapeños, 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 jalapeños.**.
15. ***This recipe makes about 6 to 8 servings.***.
16. ****This recipe brought to you courtesy of Café Corazon, Milwaukee, Wisconsin, USA.****.