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Mexican Butternut Squash Soup

April 11, 2011

You all know I’m nuts about mexican flavors, and I really wanted some kind of soup that was lighter in calories but still filling and heavy on the flavor.  Using the last giant butternut squash I had n the fridge, I decided to make a soup.  It’s thick and hearty and wonderful.  And at 144 calories and 5 grams of fat per 1 cup serving, this soup absolutely fits the bill.

Ingredients

  • 3 lbs butternut squash peeled and cut into 1-inch cubes
  • 3 cups chicken broth
  • 2 Tbs olive oil
  • 2 tsp chili powder
  • 1 tsp Ancho powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2  tsp paprika
  • 1/2 tsp  cayenne pepper
  • 2  tsp kosher salt

Directions:

1. Peel and deseed the squash.

2. Cut into 1 inch cubes.

3. Toss with olive oil.

4. Sprinkle with salt.

5. Roast at 400 degrees for 30-40 minutes or until caramelized.

6. Add to large stock pot.

7. Add stock.

8. Add spices.

9. Simmer for 20 minutes.

10. Using a potato masher or an immersion blender, mash up or puree the soup.  CAREFUL!  It’ll be really hot!

11. Serve with a dollup of sour cream.

 

Servings: 7

Yield: cups

 

Nutrition Facts

Serving size: 1/7 of a recipe (10.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

 

Amount Per Serving

Calories 144.12

Calories From Fat (30%) 43.11

% Daily Value

Total Fat 4.85g 7%

Saturated Fat 0.78g 4%

Cholesterol 0mg 0%

Sodium 880.75mg 37%

Potassium 808.22mg 23%

Total Carbohydrates 24.29g 8%

Fiber 4.44g 18%

Sugar 4.7g

Protein 4.3g 9%

Printable version.

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