Ingredients :
- 2 tablespoons olive oil
- 1 cup cubed peeled butternut squash
- 1 cup cubed fresh pumpkin
- 1 small onion, chopped
- 12 ounces smoked Polish sausage, sliced
- 1 garlic clove, minced
- 3 cups chicken or vegetable broth
- 1 can diced tomatoes, undrained
- 3 ounces cream cheese, cubed
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1/2 teaspoon ground cumin
- 1 can black beans, rinsed and drained
- 1 can Mexicorn, drained
- 2 tablespoons minced fresh basil
Directions :
- In a Dutch oven, heat oil over medium-high heat. Add squash, pumpkin and onion; cook and stir until crisp-tender, 6-8 minutes. Add sausage and garlic. Cook until sausage is browned, 3-4 minutes.
- Add broth, tomatoes, cream cheese, chipotle peppers and cumin. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, about 15 minutes, stirring occasionally. Stir in black beans, Mexicorn and basil; heat through. Garnish with additional basil.
