Always available fresh spinach adds vitamins to this creamy, dreamy soup. A delicious kick-start to your resolution to embrace more meatless meals and a variety of vegetables.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 small carrot, finely chopped
• 1 green onion, sliced
• 2 garlic cloves, minced
• 1 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
• 1 Tbsp. olive oil
• 2 cups "less sodium" chicken stock, divided
• 1 can (14 1/2oz) diced tomatoes, undrained
• 1 3oz package cream cheese, cubed
• 1 can (15oz) black beans, rinsed and drained
• 1 can (11oz) Mexicorn, drained
• 2 cups fresh baby spinach

Directions:

1. In a large saucepan, saute the squash, carrot, onion, garlic and 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning Blend in oil for 10 minutes.
2. Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.
3. Transfer mixture to a blender; add the tomatoes, cream cheese, 2 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning Blend and remaining broth. Cover and process for 1 - 2 minutes or until smooth.
4. Return to saucepan; stir in beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through.

Recipe Summary:

Serves: 9

Serving Size: 1 cup (245g)

Prep Time: 15 min

Cook Time: 30 min to 35 min

Nutritional Information:

Calories:140 % of Calories from Fat:32 % Total Fat:5 g     Saturated Fat:2 g     Unsaturated Fat:- g     Trans Fat:0 g Cholesterol:10 mg Sodium:370 mg  Potassium:390 mg Carbohydrates:20 g Fiber:4 g Protein:5 g Vitamin A:150 % Vitamin C:35 % Calcium:6 % Iron:10 %

moderate sodium