How do i Cook Appetizing Cafe' Corazon Spicy Squash SoupTechnique

Cure Cafe' Corazon Spicy Squash Soup in year.

You make ready sizzling brew Cafe' Corazon Spicy Squash Soup applying 13 ingredients also 16 than. Here you go achieve.

prescription of Cafe' Corazon Spicy Squash Soup

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

Cafe' Corazon Spicy Squash Soup modus operandi

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.****.