Appetizers / Soups / Salads

Squash Base soup is for Dinner.

Squash Base soup takes 15 minutes to prepare.

Squash Base soup takes 180 minutes to cook.

Squash Base soup makes 18 servings.

The ingredients for Squash Base soup are:

Rotel Extra Hot, 2 cans
Chicken broth - 4 cups
Great Value No Salt Added Tomato Sauce - 3/4 cup
Water, tap, 2 cup
Knorr Beef Rib Bouillon, 1.5 tsp
Spaghetti Squash, 738 grams (one large)
AcornSquash, 438 grams (one squash)
Onions, raw, 136 grams (1/2 a large)
Green Peppers (bell peppers), 193 grams (one large)
*Peppers, sweet, red, fresh, (1/2 a medium)
Yellow Peppers (bell peppers), 48 grams (1/2 a small)
Red Potato, 660 grams (5 medium)
Lentils, 1 cup
2 tsp Sea Sat
Beans, navy, 1 cup
other seasonings to taste
10 cloves garlic
6 chicken breasts - cooked and diced

Here is how you make Squash Base soup:

Steam spaghetti and Acorn Sqaush. When done, remove seeds and skin, reserving pulp. In a large food processor combine squash, onion and peppers. Pulse until pureed.Place pureed vegetables in large crockpot. Add Chicken broth, bouillon, salt, water, Rotel and tomato sauce. Add additional seasonings if desired.Add beans and lentils.Dice potatoes and add to crockpot.Chop or press garlic and add to crockpot.Add chicken to crockpot.Cook on high setting until done, appr. 2-3 hours. makes 18 one cup servings.Number of Servings: 18Recipe submitted by SparkPeople user FAT_BEGONE.

The nutritional information for Squash Base soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 132.3

• Total Fat: 0.6 g
• Cholesterol: 18.3 mg
• Sodium: 711.9 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 5.1 g
• Protein: 11.4 g