Mexican

Butternut Squash Soup - Spicy is for Dinner.

Butternut Squash Soup - Spicy takes 20 minutes to prepare.

Butternut Squash Soup - Spicy takes 120 minutes to cook.

Butternut Squash Soup - Spicy makes 8 servings.

The ingredients for Butternut Squash Soup - Spicy are:

2 lbs butternut squash - cut into 1" chunks
2 medium onions - cut into 1" chunks
2 medium apples - cut into 1" chunks
4 cloves garlic
4 tbsp olive oil
1 tbsp cumin
1 tsp nutmeg
1 tsp allspice
1 tbsp pepper
2 tsp salt
2 tbsp chipotle sauce
2 cups chicken broth, have extra 1 cup on hand
cilantro - to garnish
sour cream - to garnish

Here is how you make Butternut Squash Soup - Spicy:

Preheat oven to 400 deg. Coat squash, onions, apples, garlic with oil. Toss with cumin, nutmeg, allspice, pepper and salt. Roast squash, et al, for 60 minutes. Allow to cool. In a blender, combine 1/4 of squash, et al, and 1/2 cup chicken broth and puree until smooth. Pour contents into a soup pot and work remaining in batches. COok over low heat for 60 mins. Garnish with chopped cilantro, sour cream and/or pulled, roasted chicken.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user AKLEIN97.

The nutritional information for Butternut Squash Soup - Spicy is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.5

• Total Fat: 7.1 g
• Cholesterol: 1.2 mg
• Sodium: 245.8 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.8 g
• Protein: 1.6 g

Butternut Squash Soup - Spicy is Mexican cuisine.