Appetizers / Soups / Salads

Chipolte Butternut Squash Soup takes several minutes to prepare.

Chipolte Butternut Squash Soup takes several minutes to cook.

Chipolte Butternut Squash Soup makes 5 servings.

The ingredients for Chipolte Butternut Squash Soup are:

2 cup, cubes Butternut Squash
1 medium Carrots, raw
1 serving Green Onion (fresh-1 stalk)
.5 tsp Cumin seed
1 tbsp Olive Oil
2 clove Garlic
2 cup Vegetable Broth
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
8 tbsp Cheese - Cream Cheese Philadelphia
6 tbsp Basil
1 serving El Pollo Loco, Spciy Chipotle
130 grams Beans, black
1 serving Green Giant Mexicorn (11oz can) (by IVORYGRL1)
2 cup Spinach, fresh

Here is how you make Chipolte Butternut Squash Soup:

In a large saucepan, saut? the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2minutes or until smooth. Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. Yield: 5 servings. Editor?s Note: If garnish is desired, sprinkle butternut squash seeds with 1/8 teaspoon salt. Place on a baking sheet. Bake at 350? for 10-13 minutes or until golden brown. Nutrition Facts: 1-1/3 cups equals 279 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 1,097 mg sodium, 43 g carbohydrate, 10 g fiber, 10 g protein. ? Taste of Home 2012Serving Size: 5Number of Servings: 5Recipe submitted by SparkPeople user HOLLYJANSSEN.

The nutritional information for Chipolte Butternut Squash Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 273.2

• Total Fat: 10.7 g
• Cholesterol: 32.0 mg
• Sodium: 1,466.4 mg
• Total Carbs: 39.8 g
• Dietary Fiber: 7.7 g
• Protein: 6.9 g