Chipotle Squash Soup

Break stem(s) from pepper(s) and remove seeds. Soak dried peppers in enough warm water to cover. For 1 1/2 pounds squash (about 4 pounds cubed), start with a 2-pound Hubbard squash. Bake squash in 350 degree oven for at least one hour, or until skin is tender . Halve squash, scrape out seeds, and peel with a paring knife or scrape flesh from skin. Heat oil over medium heat and add onion and cumin, stirring frequently until onions are caramelized, about 10 minutes. Add squash and peppers and their liquid. Add broth, bring to boil and reduce to simmer, covered for 30 minutes or until squash and onions are tender. Drain beans. Add 1/3 to 1/2 to soup. Puree soup in until smooth. Season with salt and pepper. Add remaining beans. Serve hot with cooked greens. Quick-cooking variation: Substitute 1 1/2 pounds of canned pumpkin or winter squash for the 1 1/2 pounds of Hubbard squash. Cook soup for 10 minutes before pureeing. Nutritional Summary Each (1 cup; 240g) serving contains: Cals: 107, FatCals: 15, TotFat: 1g SatFat: 0g, PolyFat: 0g, MonoFat: 1g Chol: 0mg, Na: 207mg, K: 451mg TotCarbs: 18g, Fiber: 4g, Sugars: 1g NetCarbs: 14g, Protein: 7g Food Group Serving(s) DASH: Vegetables: 1.1: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 0.1: Seeds: 0.1: Fats: 0.1: Sweets: 0.0 USDA: Vegetables: 0.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 0.5: Fats: 0.0: Sweets: 0.0