Appetizers / Soups / Salads

Modified Winter Squash Vegetable Soup is for Dinner.

Modified Winter Squash Vegetable Soup takes 45 minutes to prepare.

Modified Winter Squash Vegetable Soup takes 20 minutes to cook.

Modified Winter Squash Vegetable Soup makes 4 servings.

The ingredients for Modified Winter Squash Vegetable Soup are:

1lb of chicken breast
1/2 C chopped onion
1/2 cup chopped green pepper
4 tbsp of fresh chopped cilantro
1/2 tbsp of butter
1/2 C diced celery
3 cups of chopped cabbage
2 tsp of Better than Bouillon Reduced sodium chicken base, prepared in 2 C boiling water
2 C pinto beans, cooked with no added sodium (May use canned if desired, but be sure to note added sodium.)
2 C winter squash, baked and cubed

Here is how you make Modified Winter Squash Vegetable Soup:

Bake winter squash in 350 degree oven for 45 minutes or until tender. Can also be microwaved to reduce cooking time.While it is cooling:Clean and cut chicken breast into cubes. Saute onion, green pepper, celery and cilantro in butter in a large pot. Add chicken and stir fry until cooked. Scoop cooked squash from shell and cut into cubes. Add chicken broth, cabbage, pinto beans, and winter squash to pot. Cook on medium heat for 5 minutes or until bubbling. Lower heat, cover and cook for 15-20 minutes. Remove from heat, cool and serve! Makes 4 to 6 servings. Nutritional information is for four hearty servings.Original recipe also called for 1 cup of frozen cauliflower and 1/2 cup of frozen zucchini, which I don't have on hand. This would add significantly to the nutrients, but not much to the calories. It also had several seasonings that I didn't have on hand, which would improve flavor. Add if you wish! Number of Servings: 4Recipe submitted by SparkPeople user VAMANOS.

The nutritional information for Modified Winter Squash Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 291.1

• Total Fat: 3.3 g
• Cholesterol: 38.0 mg
• Sodium: 255.4 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 14.2 g
• Protein: 23.3 g