Butternut Chipotle Soup

This hearty soup is packed with veggies and is a menagerie of flavors. (Yup. I just used the word menagerie in a recipe.) Low calorie, easy to make, and a meal made for a busy workweek. There's also the option to mix and match your veggie choices.

Servings - 8 Bowls

Calories Per Serving -82

Equipment

Immersion blender or blender

Ingredients

4 carrots (Can peel)
1 sweet potato (Peeled)
1/2 butternut squash (Peeled and pulp removed)
14 oz lite coconut milk
32 oz vegetable broth (Low sodium is best)
2-3 cloves garlic
2 chipotle peppers in adobe sauce
1/2 tsp cinnamon (Vietnamese )
1/2 tsp pumpkin pie spice (We used Dak's )

Instructions

Peel and chop vegetables. These will be boiled and pureed so a rough chop is all that's needed.
Put all ingredients into a pot, bring to a simmer, cover, and turn heat down to low. Cook for 20-25 minutes, remove from heat, and puree using an immersion blender or upright blender.

Notes

You can mix and match the vegetables to equal approximately 6-8 cups raw.

All three suggested vegetables are high in fiber and naturally sweet. The spice of the cinnamon, pumpkin pie spice, and chipotle work as a complement to the sweet without adding flavors that are overpowering.