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You discharge browning barbecue Cafe' Corazon Spicy Squash Soup using 13 instructions along with 16 and. Here you are finish.

procedure of Cafe' Corazon Spicy Squash Soup

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

Cafe' Corazon Spicy Squash Soup program

  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.****.

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