Spicy Squash Soup
Serves 6 to 8
Time 1 hr 15 min
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
- 1 butternut squash (about 2 pounds), cubed
- 2 medium carrots, chopped
- 1 medium white onion, chopped
- 1 medium apple, such as Fuji or Braeburn, chopped
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle pepper
- Fresh cilantro, for garnish
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:
Per serving: about 1 cup, 90 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 22g carbohydrates (5g dietary fiber, 7g sugar), 2g 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.
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Ingredients
- 1 butternut squash (about 2 pounds), cubed
- 2 medium carrots, chopped
- 1 medium white onion, chopped
- 1 medium apple, such as Fuji or Braeburn, chopped
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle pepper
- Fresh cilantro, for garnish