Chili Butternut Squash Soup 1.5 c=1 serving

4 cup, chopped Onions, raw
4 clove Garlic
3 tsp Ginger Root
3.5 cup tomatoes, diced, Hunts 1/2 c=1serving
8 tbsp Coconut, shredded Bakers Angel Flake Sweetened 2 Tbsp=1serving
1.5 oz Hot Pepper, coarsely chopped 1 oz= 1 serving (about 1/2 large pepper fresh)
6 tsp Chicken Bouillon "Better than Bouillon" 1 tsp=1serving
9 cup Butternut Squash
4 cup (8 fl oz) Water, tap
1 tbsp margarine, hard, blue bonnet
.5 tsp Nutmeg, ground
2 tsp Cinnamon, ground
20 tbsp cream, heavy whipping Great Value 1 Tbsp=1serving

Can use pumpkin or any orange colored squash as a substitute. Don't waste the seeds! Wash them, then pan fry in a little margarine about 8-10 min on medium heat till they start to pop and turn golden. Lightly salt with popcorn salt.

Cut butternut squash in half. Remove seeds and save for toasting later. Clean and discard inner "gunk." Cover in water and bring to boil, then simmer for 30 min. till soft. Scrape flesh from hard outer shell. Discard shell, mash flesh. Meanwhile, stirfry onions in 1 T margarine till tender. Chop fresh hot pepper, mince garlic and fresh ginger. Put all ingredients together in 8 qt pot, adding the cream last. Bring to a gentle simmer and let simmer till heated through, being careful not to scorch bottom.

Serving Size: Makes approx. 12 1.5 c. servings

Number of Servings: 12

Recipe submitted by SparkPeople user CPYO65.