Vegetarian

Carrot Chile Cilantro Butternut Squash Soup is for Soup.

Carrot Chile Cilantro Butternut Squash Soup takes several minutes to prepare.

Carrot Chile Cilantro Butternut Squash Soup takes several minutes to cook.

Carrot Chile Cilantro Butternut Squash Soup makes 5 servings.

The ingredients for Carrot Chile Cilantro Butternut Squash Soup are:

1 tbs olive oil
2 tbs cilantro, chopped
1 tsp garlic chile paste (like sriracha)
2 medium shallots, chopped
4 medium carrots, peeled and chopped
2 small potatoes, peeled and chopped
32 oz Organic low-sodium creamy butternut squash soup
1 can garbanzo beans, rinsed and drained
1 cup water

Here is how you make Carrot Chile Cilantro Butternut Squash Soup:

heat oil over medium heat. Add shallots, garlic-chile paste and cilantro, stir for one minute. Add potato and carrot, stir and cook for five minutes.Add soup/broth, beans and water. Simmer for 45 minutes, until veges are tender.Using an immersion or stand blender, puree until desired consistency. Make 5 servings.Number of Servings: 5Recipe submitted by SparkPeople user SWOODYUT.

The nutritional information for Carrot Chile Cilantro Butternut Squash Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 260.1

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 486.7 mg
• Total Carbs: 47.9 g
• Dietary Fiber: 8.4 g
• Protein: 7.2 g