Instructions: Heat oil in 3-quart pot over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 5 minutes.

Add broth, squash, tomatoes, beans, chiles and salt. Bring to boil. Simmer, covered, 5 minutes. (Can be made 2 days ahead and refrigerated.)

To serve, stir in cilantro, taste and adjust seasonings.

This recipe yields 10 servings.

Comments: The spicier this soup, the better. Add the chipotle puree a little at a time until your taste buds are satisfied.

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