Winter Squash Vegetable Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 174.3

Total Fat: 1.7 g
Cholesterol: 9.8 mg
Sodium: 871.1 mg
Total Carbs: 32.9 g
Dietary Fiber: 11.1 g
Protein: 10.5 g

View full nutritional breakdown of Winter Squash Vegetable Soup calories by ingredient

Introduction

Tasty, healthy, hearty soup and full of vegetables. The winter squash gives it a sweet buttery flavor. Great low calorie dish! Tasty, healthy, hearty soup and full of vegetables. The winter squash gives it a sweet buttery flavor. Great low calorie dish!

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1lb of chicken breast

1 medium onion

1/2 cup chopped green pepper

1/4 fresh chopped italian parsley

5 tbsp of fresh chopped cilantro

1tbsp of fresh basil

1 tbsp of fresh oregano

1 tsp of sea salt

1tsp of fresh ground pepper

1/2 tbsp of butter

1 tsp of ground cumin

1/2 tsp of celery seed

4 cups of chopped cabbage

1 15.5 oz of chicken broth

1 10 oz can of pinto beans

1 cup of frozen cauliflower

1/2 cup of frozen zucchini

1 12 oz container of cooked frozen winter squash

Directions

Clean and cut chicken breast into cubes. Saute onion, green pepper, parsley, cilantro, basil, oregano with butter in a 5 quart ducth oven. Add chicken, ground cumin, celery seed, salt and pepper. Stir fry until cooked. Add chicken broth, cabbage, zucchini, cauliflower, pinto beans, and frozen winter squash. Cook on medium heat for 5 minutes or until bubbling. Lower heat, cover and cook for 15-20 minutes. Remove from heat, cool and serve! Makes 6 t0 8 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LS2009.