Step 1

If using poblano peppers – broil the peppers on a high broiler setting. Flip every 2-3 minutes so the peppers get charred on all sides. Set aside to let the peppers cool. Then, remove the charred skin and seeds of the peppers. Chop into a small dice.If using canned chilis, skip this step.

Step 2

In a large soup pot, sauté onion, garlic, carrots and bay leaf over medium to medium low heat in 1 tbsp olive oil for 12-15 minutes or until soft.

Step 3

Stir in cumin, season with salt and pepper and let cook for a few minutes. Then, add in the tomatoes, broth, chipotle peppers and the adobo liquid and turn up to medium high, bringing to a gentle boil.

Step 4

Add in squash, reduce heat to medium, and cook for 10 minutes or until squash is no longer frozen.

Step 5

Remove bay leaf and, using a blender or Vitamix, puree the soup in batches until completely smooth. Remember to vent the top of the blender slightly so the hot liquid does not explode.

Step 6

Return the pureed soup back to the soup pot. Add in poblano peppers or green chilis, beans and frozen corn. Cook over medium low heat for 10 minutes until corn and beans are warmed thru.

Step 7

Stir in heavy cream and simmer for 2 minutes. Check seasonings and add more salt and pepper if necessary.

Step 8

Serve with toppings of your choice.