Tuesday, December 29, 2009

Suzee's Tex Mex Butternut Squash Soup

I made a roast beef a couple of nights ago, and after 2 very similar dinners of roast beef, I decided tonight should be a soup with some of the leftovers. We love butternut squash soup, and I usually make it pretty simply with chicken stock and some pepper and puree it with an immersion blender. Tonight I wanted something different. Here's what you'll need for this spicy sweet treat!
4 cups or so of roasted, cubed butternut squash
2 cups of roast beef, cubed small
4 cups of chicken stock
1 T Better'n Boullion Beef (you could leave this out if you don't have it)
1/2 cup of tomato paste
1/2 cup of green chiles, canned
1 cup corn
5 oz fresh spinach ( you could sub frozen easily enough)
1/2t garlic powder
1/2t ground chipotle
1t ground cumin
Pop everything except the spinach into a dutch oven, simmer and mix, heating everything through. Wilt in spinach. Taste to adjust seasonings. Enjoy!