Drain beans and place in a large heavy bottomed pan.

Add water to cover by 1 inch and bring to a boil.

After water boils, skim off any foam that forms and then reduce heat to a simmer.

Cook, uncovered until beans are tender, 1 to 2 hours or until you can mash them easily.

Drain and set aside.

In a large sauté pan, heat oil.

Add onions and garlic and saute until translucent.

Add carrots and saute for 5 minutes.

Add broth and cubed squash and simmer until squash is soft, 15 to 20 minutes.

Add jalapeños, chipotle sauce and corn and simmer 8 to 10 minutes.

Stir in reserved pinto beans and heat through.

Add salt and pepper to taste.

Garnish as desired.

**This soup is spicy, so to make it milder, remove seeds from jalapeños.**

***This recipe makes about 6 to 8 servings.***

****This recipe brought to you courtesy of Café Corazon, Milwaukee, Wisconsin, USA.****