Ingredients

• 4 C butternut squash, grated
• 7 oz black beans, rinsed and drained
• 14.5 oz fire-roasted tomatoes
• 1/2 C red peppers, roasted, rough chop
• 16 oz corn
• 1 C red onion, chopped
• 1/4 oz garlic, minced
• 3 C chicken or vegetable broth
• 4 T Greek yogurt
• 1 ea lime, juiced
• 4 T cilantro leaves, chopped
• 1 ea scallion, chopped
• 4 ea yellow corn tortillas, sliced and toasted
• 2 oz sharp cheddar cheese, grated
• 2 t chipotle peppers in adobo sauce

Instructions

1. Saute the onion and garlic until softened, then add the squash, beans, tomatoes, peppers, corn and broth. Simmer until all vegetables are tender.
2. Combine the yogurt, cilantro and lime juice to form a dressing.
3. Plate the soup, garnish with the dressing, scallions, and tortilla strips, and serve hot.

Adapted from Green Chef

Contributed by: Skip