Green Chili Pepper and Summer Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups (1lb.) yellow squash, peeled if desired, coarsely chopped4 large poblano peppers, roasted, peeled and seeded2 tbsp extra virgin olive oil (for cooking)1 medium onion4 cloves garlic2 tbsp cilantro leaves, choppedsalt to tastecumin-lime cream1 cup fat free sour cream (Breakstone works great)1 teas ground cuminjuice and zest of 2 limes
Makes 4 large servings. Looks best in large diameter flat soup bowl
1. Cook the garlic and onion in the olive oil in a large pot over medium heat, stirring, until softened and golden, 5 to 7 minutes
2. Add the squash, stir, cover and cook until softened, 5-15 minutes depending on the squash
3. Add the roasted chili peppers and cilantro, cover and cook for 5 minutes
4. Remove from heat. Cool for at least 10 minutes
5. Puree in a food processor until smooth. With the processor running, slowly add the buttermilk until you reach the desired consistency
6. Season with salt to taste. Cover and refigerate for at least 2 hours.
7. Before serving, whisk the sour cream and lime juice in a non-metalic bowl; add the lime zest and cumin and stir
8. Spoon the soup into 4 bowls. Add a dollop of the cumin-lime cream to each bowl. Swirl (do not stir) into the top of the soup. Serve
Number of Servings: 4
Recipe submitted by SparkPeople user HSBINMD.
1. Cook the garlic and onion in the olive oil in a large pot over medium heat, stirring, until softened and golden, 5 to 7 minutes
2. Add the squash, stir, cover and cook until softened, 5-15 minutes depending on the squash
3. Add the roasted chili peppers and cilantro, cover and cook for 5 minutes
4. Remove from heat. Cool for at least 10 minutes
5. Puree in a food processor until smooth. With the processor running, slowly add the buttermilk until you reach the desired consistency
6. Season with salt to taste. Cover and refigerate for at least 2 hours.
7. Before serving, whisk the sour cream and lime juice in a non-metalic bowl; add the lime zest and cumin and stir
8. Spoon the soup into 4 bowls. Add a dollop of the cumin-lime cream to each bowl. Swirl (do not stir) into the top of the soup. Serve
Number of Servings: 4
Recipe submitted by SparkPeople user HSBINMD.
Nutritional Info Amount Per Serving
- Calories: 215.4
- Total Fat: 7.8 g
- Cholesterol: 8.3 mg
- Sodium: 220.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.7 g
- Protein: 9.7 g
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