Here is a spicy take on a seasonal favorite. Serve it as a first course with warm tortillas or with a side of beans and rice for a hearty lunch.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F.
Combine squash, carrots, onion and apple on a large rimmed baking sheet.
Sprinkle with cinnamon and cumin, and toss to combine.
Add a splash of water, then place in the oven to roast until soft, 40 to 50 minutes.
Combine roasted vegetables in a large soup pot with 5 cups water and ground chipotle.
Bring to a boil, reduce to a simmer and cook for 20 minutes, until squash is very soft.
Purée using an upright or immersion blender. Serve hot topped with cilantro.
Nutritional Info
Serving Size
about 1 cup
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.