Brunch

Winter Squash Vegetable Soup is for Dinner.

Winter Squash Vegetable Soup takes 20 minutes to prepare.

Winter Squash Vegetable Soup takes 30 minutes to cook.

Winter Squash Vegetable Soup makes 6 servings.

The ingredients for Winter Squash Vegetable Soup are:

1lb of chicken breast
1 medium onion
1/2 cup chopped green pepper
1/4 fresh chopped italian parsley
5 tbsp of fresh chopped cilantro
1tbsp of fresh basil
1 tbsp of fresh oregano
1 tsp of sea salt
1tsp of fresh ground pepper
1/2 tbsp of butter
1 tsp of ground cumin
1/2 tsp of celery seed
4 cups of chopped cabbage
1 15.5 oz of chicken broth
1 10 oz can of pinto beans
1 cup of frozen cauliflower
1/2 cup of frozen zucchini
1 12 oz container of cooked frozen winter squash

Here is how you make Winter Squash Vegetable Soup:

Clean and cut chicken breast into cubes. Saute onion, green pepper, parsley, cilantro, basil, oregano with butter in a 5 quart ducth oven. Add chicken, ground cumin, celery seed, salt and pepper. Stir fry until cooked. Add chicken broth, cabbage, zucchini, cauliflower, pinto beans, and frozen winter squash. 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 6 t0 8 servings.Number of Servings: 6Recipe submitted by SparkPeople user LS2009.

The nutritional information for Winter Squash Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 174.3

• Total Fat: 1.7 g
• Cholesterol: 9.8 mg
• Sodium: 871.1 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 11.1 g
• Protein: 10.5 g

Winter Squash Vegetable Soup is Italian cuisine.

The dietary needs meet for Winter Squash Vegetable Soup is Low Fat