Appetizers / Soups / Salads

Creamy Butternut Chile Soup is for Soup.

Creamy Butternut Chile Soup takes 20 minutes to prepare.

Creamy Butternut Chile Soup takes 70 minutes to cook.

Creamy Butternut Chile Soup makes 12 servings.

The ingredients for Creamy Butternut Chile Soup are:

1 cup Half and Half Cream
2 dash Pepper, black
2 tsp Thyme, fresh
2 medium Carrots, raw
2 clove Garlic
1 medium (2-1/2" dia) Onions, raw
1 pepper Hot chile pepers
4 cup (8 fl oz) Water, tap
2 tbsp Maple Syrup
1 tbsp Extra Virgin Olive Oil
1 tbsp Extra Virgin Olive Oil
4 cup Butternut Squash
4 serving Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning

Here is how you make Creamy Butternut Chile Soup:

1. Cut squash in half and remove seeds. Peel carrots. Rub cut edges of all with a little olive oil. Place squash cut side down with carrots along side and bake at 425* for 45 minutes or until tender. 2. When cool enough to handle, scoop squash out of shell and mash squash & carrot together. This will give a slightly chunky soup.3. In soup pot, saute' diced onion in 1 tbs olive oil. Crush garlic & add. 4. add 3 cups water and instant bouillon or broth of your choice. Add mashed vegetables, diced chile, pepper, thyme, maple syrup. Add remaining cup water if needed. 5. Simmer 20 minutes to blend flavors.6. If you prefer a soup with no chunks of veggies, remove from heat and use stick blender (or regular blender in batches & return to pot). 7. Add cream and adjust seasonings, serve hotServing Size:?Makes 12 1 cup servings

The nutritional information for Creamy Butternut Chile Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 88.0

• Total Fat: 4.7 g
• Cholesterol: 8.1 mg
• Sodium: 19.4 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 1.5 g
• Protein: 1.5 g

The dietary needs meet for Creamy Butternut Chile Soup is Vegetarian