Brunch

Green Chili Pepper and Summer Squash Soup is for Soup.

Green Chili Pepper and Summer Squash Soup takes 10 minutes to prepare.

Green Chili Pepper and Summer Squash Soup takes 25 minutes to cook.

Green Chili Pepper and Summer Squash Soup makes 4 servings.

The ingredients for Green Chili Pepper and Summer Squash Soup are:

4 cups (1lb.) yellow squash, peeled if desired, coarsely chopped
4 large poblano peppers, roasted, peeled and seeded
2 tbsp extra virgin olive oil (for cooking)
1 medium onion
4 cloves garlic
2 tbsp cilantro leaves, chopped
salt to taste

cumin-lime cream
1 cup fat free sour cream (Breakstone works great)
1 teas ground cumin
juice and zest of 2 limes

Here is how you make Green Chili Pepper and Summer Squash Soup:

Makes 4 large servings. Looks best in large diameter flat soup bowl1. Cook the garlic and onion in the olive oil in a large pot over medium heat, stirring, until softened and golden, 5 to 7 minutes2. Add the squash, stir, cover and cook until softened, 5-15 minutes depending on the squash3. Add the roasted chili peppers and cilantro, cover and cook for 5 minutes4. Remove from heat. Cool for at least 10 minutes5. Puree in a food processor until smooth. With the processor running, slowly add the buttermilk until you reach the desired consistency6. Season with salt to taste. Cover and refigerate for at least 2 hours.7. Before serving, whisk the sour cream and lime juice in a non-metalic bowl; add the lime zest and cumin and stir8. Spoon the soup into 4 bowls. Add a dollop of the cumin-lime cream to each bowl. Swirl (do not stir) into the top of the soup. ServeNumber of Servings: 4Recipe submitted by SparkPeople user HSBINMD.

The nutritional information for Green Chili Pepper and Summer Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.4

• Total Fat: 7.8 g
• Cholesterol: 8.3 mg
• Sodium: 220.4 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 2.7 g
• Protein: 9.7 g