Butternut Ginger Soup with Salsa garnish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1621 grams butternut squash, 3 sm-med.310 grams carrots, 3 med.- lg.200 grams celery, 3 large stocks 112 grams onion, 1 medium2 tsp. ginger, fresh grated 1 bay leaf1 tsp ground nutmeg1 tsp ground white pepper1 - 2 cups College Inn Rotisserie Chicken Bold Stock SalsaEqual amount of ingredients below (i.e. 1/2 cup of each)black beans, cooked fresh or cannedTomatoes with green chiles fresh or Rotel cannedCorn, fresh or canned
1. In large stock pot, add chicken stock, ginger, nutmeg white pepperand salt. Stir to disolve spices.
2. Chop vegetables to similar size, add to stock mixture. Stir vegetables so they are coated with the mixture. (There will be more veges that stock mixture) 3. Add bay leaf.
4. Cook on high until stock starts to boil, turn to low and let vegetables steam until they are cooked.
5. Remove bay leaf.
6. Cut cream cheese in small 1/2" cubes, add to cooked mixture.
7. Use immersion blender or food processer to process cooked mixture. Add more or less broth to achieve desired smooth consistancy.
8. Laddle into soup bowl, add Salsa garnish.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAVALLIERE.
2. Chop vegetables to similar size, add to stock mixture. Stir vegetables so they are coated with the mixture. (There will be more veges that stock mixture) 3. Add bay leaf.
4. Cook on high until stock starts to boil, turn to low and let vegetables steam until they are cooked.
5. Remove bay leaf.
6. Cut cream cheese in small 1/2" cubes, add to cooked mixture.
7. Use immersion blender or food processer to process cooked mixture. Add more or less broth to achieve desired smooth consistancy.
8. Laddle into soup bowl, add Salsa garnish.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAVALLIERE.
Nutritional Info Amount Per Serving
- Calories: 142.3
- Total Fat: 3.2 g
- Cholesterol: 10.1 mg
- Sodium: 178.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 7.8 g
- Protein: 3.6 g
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