Amazon Soup

1 Tbsp butter
4 garlic cloves, minced
2 carrots, chopped
1 medium onion, chopped
6 cups reduced-sodium chicken broth
3 lbs buttercup squash, peeled and diced (about 6 cups)
1 plum tomato, chopped
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp fresh ground pepper
1 (30 ounce) can pinto beans, rinsed
2 c kale, stemmed and torn
1 lime, cut into wedges

Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the kale begins to wilt, about 5 minutes. Serve with lime wedges.


Serving Size: 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user CKBYMOMMY.