Appetizers / Soups / Salads

Chili Butternut Squash Soup 1.5 c=1 serving is for Soup.

Chili Butternut Squash Soup 1.5 c=1 serving takes 20 minutes to prepare.

Chili Butternut Squash Soup 1.5 c=1 serving takes 40 minutes to cook.

Chili Butternut Squash Soup 1.5 c=1 serving makes 12 servings.

The ingredients for Chili Butternut Squash Soup 1.5 c=1 serving are:

4 cup, chopped Onions, raw
4 clove Garlic
3 tsp Ginger Root
3.5 cup tomatoes, diced, Hunts 1/2 c=1serving
8 tbsp Coconut, shredded Bakers Angel Flake Sweetened 2 Tbsp=1serving
1.5 oz Hot Pepper, coarsely chopped 1 oz= 1 serving (about 1/2 large pepper fresh)
6 tsp Chicken Bouillon "Better than Bouillon" 1 tsp=1serving
9 cup Butternut Squash
4 cup (8 fl oz) Water, tap
1 tbsp margarine, hard, blue bonnet
.5 tsp Nutmeg, ground
2 tsp Cinnamon, ground
20 tbsp cream, heavy whipping Great Value 1 Tbsp=1serving

Here is how you make Chili Butternut Squash Soup 1.5 c=1 serving:

Cut butternut squash in half. Remove seeds and save for toasting later. Clean and discard inner "gunk." Cover in water and bring to boil, then simmer for 30 min. till soft. Scrape flesh from hard outer shell. Discard shell, mash flesh. Meanwhile, stirfry onions in 1 T margarine till tender. Chop fresh hot pepper, mince garlic and fresh ginger. Put all ingredients together in 8 qt pot, adding the cream last. Bring to a gentle simmer and let simmer till heated through, being careful not to scorch bottom.Serving Size: Makes approx. 12 1.5 c. servingsNumber of Servings: 12Recipe submitted by SparkPeople user CPYO65.

The nutritional information for Chili Butternut Squash Soup 1.5 c=1 serving is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.9

• Total Fat: 11.0 g
• Cholesterol: 33.3 mg
• Sodium: 497.6 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 5.0 g
• Protein: 3.0 g