Appetizers / Soups / Salads

Butternut Skillet Soup with Fresh Chile takes several minutes to prepare.

Butternut Skillet Soup with Fresh Chile takes several minutes to cook.

Butternut Skillet Soup with Fresh Chile makes 10 servings.

The ingredients for Butternut Skillet Soup with Fresh Chile are:

* 3-4 tablespoons extra-virgin olive oil
* 2 onions, medium to large, cut into 1/4-inch dice
* salt & freshly ground black pepper
* 8 large garlic cloves, minced
* 1/2 teaspoon dried thyme
* 1/3 cup cider vinegar
* 1 cup dry white wine
* 1 (14 ounce) can whole tomatoes, crushed
* 2 1/2-3 lbs butternut squash or kabocha squash, peeled, seeded and cut into 1-inch chunks
* 8-10 cups low sodium chicken broth

Topping

* 1 large lime, grated peel
* 2 limes, juice of
* 3 garlic cloves, minced
* 1/2 cup tightly-packed fresh coriander or basil leaves, torn

Here is how you make Butternut Skillet Soup with Fresh Chile:

In a 12-inch saut? pan, heat the oil over medium high. Stir in the onion, salt and pepper. Saut? until golden. Stir in garlic and all the thyme. Cook 30 seconds.Blend in vinegar, scraping up the brown glaze from the bottom of the pan. Boil down to nothing. Do the same with the wine.Blend in tomatoes. Cook 2 minutes.Add squash and broth. Bring to a gentle simmer over medium low heat. Cover and cook 30 minutes, or until squash is tender. Taste for seasoning.Cool a little, then puree half the soup in a blender.Pour it back into the pan. Set aside up to an hour at room temperature, or refrigerate up to four days.Blend together the topping?s lime peel, juice, and garlic.Just before serving stir in the herb leaves.Reheat soup to bubbling.Taste again for seasoning.Sprinkle topping on each serving. Number of Servings: 10Recipe submitted by SparkPeople user LINDSAYC77.

The nutritional information for Butternut Skillet Soup with Fresh Chile is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 136.4

• Total Fat: 4.4 g
• Cholesterol: 0.5 mg
• Sodium: 129.9 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 5.6 g
• Protein: 2.2 g