Spicy Squash Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Spicy Squash Soup calories by ingredient
Number of Servings: 12
Ingredients
-
5 lb butternut squash- peeled and cubed
2 TBSP. olive oil
2 TBSP. unsalted butter
2 cups leeks - whites only sliced into coins
2 cups sliced carrots
2 chipotle peppers in adobo -diced
3 granny smith apples - peeled and diced
6 cups no salt vegetable stock
Tips
Adjust chipotle pepper to your liking. This soup can be frozen. We freeze in individual portions and grab and go.
Directions
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.