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Spicy Butternut Squash Soup

http://www.eatingwell.com/recipes/baja_butternut_squash_soup_for_6.html

From EatingWell:  January/February 2009, EatingWell 500 Calorie Dinners (2010)

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

6 servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 1 hour 20 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
  3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).

Nutrition

Per serving : 91 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 3 g Protein; 4 g Fiber; 694 mg Sodium; 354 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable

Tips & Notes