Appetizers / Soups / Salads

Chipolte Black Bean and Squash Soup is for Soup.

Chipolte Black Bean and Squash Soup takes 30 minutes to prepare.

Chipolte Black Bean and Squash Soup takes 400 minutes to cook.

Chipolte Black Bean and Squash Soup makes 8 servings.

The ingredients for Chipolte Black Bean and Squash Soup are:

Linguica sausage quartered lengthwise and cut in 1/2 inch wedges
2 onions - chopped fine
6 cloves garlic - minced
1 1/2 Tbl minced chipolte chili in adobo sauce
1 1/2 tea ground cumin
5 cups chicken broth
2 cups water
1 pound (2 1/2 cups) dried black beans
2 bay leaves
1 1/2 pound butternut squash peeled seeded and cubed (4 cups)
Juice of one lime

top with cilantro and yogurt

Here is how you make Chipolte Black Bean and Squash Soup:

Microwave linguica onions garlic chipolte and cumin in bowl sirring occasionally until onions are softened about 5 min. Put in bottom of slow cooker. Sir in broth, water, beans, and bay leaves. Wrap squash in foil packet and lay on top of soup. Cover and cook 9-11 hours on low or 6-8 on high. Transfer foil packet to plate discard bay leaves. Take 1 cup of beans and mash or puree. Return squash and mashed beans to soup and season with the lime juice - salt and pepper to tasteServing Size: Makes 8 1 1/2 cup bowlsNumber of Servings: 8Recipe submitted by SparkPeople user KCAR54.

The nutritional information for Chipolte Black Bean and Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 220.0

• Total Fat: 5.2 g
• Cholesterol: 23.1 mg
• Sodium: 912.6 mg
• Total Carbs: 44.9 g
• Dietary Fiber: 23.0 g
• Protein: 18.8 g