Chipotle Butternut Squash Soup
Chipotle peppers are smoked jalapeño peppers that can be purchased dried or canned. This recipe calls for canned but a few pinches of ground, dried chipotles may be substituted. A little bit of chipotle can impart a lot of flavor and heat so if you're cautious about heat but feeling adventurous, try using less to start, adding more if desired. Garnish Chipotle Butternut Squash Soup with cool sour cream and cilantro along with a tangy squeeze of fresh lime to soften the spiciness and complement the butternut squash.
Per serving :
Calories: 178
Fat: 7 g
Carbs: 32 g
Protein: 3 g
Ingredients
Units:
- Butternut Squash - 1⅜ lb
- Vegetable Broth - 1⅞ lb
- Chipotle Pepper - 1/4 oz
- Ground Cumin - 0.06 oz
- Kosher Salt - 3/8 oz
- Black Pepper - 0.04 oz
- Olive Oil - 5/8 oz
- Celery - 2½ oz
- Onion - 3¾ oz
- Carrot - 2⅛ oz
- Sour Cream - 3/8 oz
- Cilantro - 1/8 oz
Servings
3 servingsNutrition Facts
| Serving Size 1 serving (about 586g) | ||
| Amount per serving | ||
| Calories 178 | Calories from Fat 63 | |
| % Daily Value* | ||
| Total Fat 7g | 10% | |
| Saturated Fat 2g | 6% | |
| Cholesterol 2mg | 1% | |
| Sodium 2053mg | 86% | |
| Total Carbohydrate 32g | 11% | |
| Dietary Fiber 9g | 33% | |
| Sugars 10g | ||
| Protein 3g | ||
| Vitamin A 87% | Vitamin C 59% | |
| Calcium 12% | Iron 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. |
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