Chipotle and Lime Butternut Squash Potato Soup

At our house, we like spicy!  Chipotle seemed like the perfect spice to go along with this creamy, vegan, savory soup.  We tried it and loved it...if you don't like spicy, eliminate the chipotles or just use a little.  The creamy texture of this vegan soup comes from the addition of some raw cashews. Here are some very interesting attributes of butternut squash from the following website:


http://health.howstuffworks.com/wellness/food-nutrition/vitamin-supplements/what-are-carotenoids.htm

Not only is butternut squash a delicious vegetable, it is loaded with vitamins, minerals, and nutrients such as lutein and beta carotene, (good for our eyes), and antioxidants as well as significant amounts of digestive fiber.  Butternut squash is also very high in antioxidant carotenoids which are the colorful plant pigments some of which the body can turn into vitamin A or retinol.   These are powerful antioxidants that can help prevent some forms of cancer and heart disease, and act to enhance your immune response to infections. Antioxidant carotenoids also serve to  protect your body’s cells from damaging free radicals.  

 A study by the University of Manchester, with more than 25,000 people, found that those with the highest intake of the antioxidant carotenoid, beta-cryptoxanthin, in the diet were only half as likely to develop arthritis over a 7 to 15 year period as those with a lower intake.Another pooled analysis study published in Cancer Epidermiology Biomarkers and Prevention analyzed nearly 400,000 people for up to 16 years. It found that a high intake of beta-cryptoxanthin reduces the risk of lung cancer by more than 30%. 

Ingredients:
1/2 butternut squash, peeled and coarsely chopped 
3-4 medium potatoes, peeled and chopped
1/2 cup raw cashews
4 cloves garlic
1 medium onion, chopped
*1-3 chipotle peppers from a small can (I used Embasa)- adjust according to your taste
2 tbsps oil
32 oz. vegetable broth
Juice from 1 lime
3 tbsps chopped herbs such as basil, tarragon, parsley, or thyme
3-4 cups water- adjusting to desired consistency
Salt/Pepper to taste

Directions:
In large frying pan, saute' the first 6 ingredients for about 5 minutes.  Then add chipotles and vegetable broth, cover pan and simmer until potatoes and squash are soft. Puree in blender until smooth and pour into large stew pot.  You will need to puree ingredients in 3 batches until all ingredients are pureed. Stir enough water into the pot until you reach your desired consistency for your soup.  We like ours fairly thick.  Add lime, salt/pepper, and herbs. This recipe makes enough for 8-10 servings. You can freeze the other half of the butternut squash.