CHIPOTLE SQUASH SOUP RECIPES
CHIPOTLE BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
Provided by Taste of Home
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.
Nutrition Facts : Calories 279 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 1097mg sodium, CarbohydrateContent 43g carbohydrate (12g sugars, FiberContent 10g fiber), ProteinContent 10g protein.
ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. —Andrea Gilkenson, Wausau, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 15 minutes
Prep Time 35 minutes
Cook Time 40 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).
Nutrition Facts : Calories 136 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 594mg sodium, CarbohydrateContent 22g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch
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