Spicy Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 lb butternut squash- peeled and cubed2 TBSP. olive oil2 TBSP. unsalted butter2 cups leeks - whites only sliced into coins2 cups sliced carrots2 chipotle peppers in adobo -diced3 granny smith apples - peeled and diced6 cups no salt vegetable stock
Toss squash with olive oil to coat. Place on a baking sheet . Bake 375 degrees for 30 minutes.
In a pot add 2TBSP unsalted butter, leeks, and carrots. Sweat in the pot until soft. Add 2 TBSP ground cumin, 2 TBSP ground cinnamon, chipotle peppers and granny smith apples. Add 6 cups vegetable stock and squash. Simmer 1/2 hour to 45 minutes until mushy. Puree soup with immersion blended.
Serving Size: makes 12 2- cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MAINEMOON.
In a pot add 2TBSP unsalted butter, leeks, and carrots. Sweat in the pot until soft. Add 2 TBSP ground cumin, 2 TBSP ground cinnamon, chipotle peppers and granny smith apples. Add 6 cups vegetable stock and squash. Simmer 1/2 hour to 45 minutes until mushy. Puree soup with immersion blended.
Serving Size: makes 12 2- cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MAINEMOON.
Nutritional Info Amount Per Serving
- Calories: 167.9
- Total Fat: 4.7 g
- Cholesterol: 5.2 mg
- Sodium: 159.1 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 7.8 g
- Protein: 3.4 g
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