SOUTHWESTERN SQUASH SOUP

Southwestern Squash Soup image

This recipe is the perfect soup for a cool winter night. To spice things up even more, add one finely-chopped canned chipotle pepper before you puree the soup.-David Collin, Martinez, California

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 cup chopped onion
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups mashed sweet potatoes
2-1/2 cups mashed cooked butternut squash
1 can (49-1/2 ounces) chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half cream
Cayenne pepper to taste, optional
Ground nutmeg and sprigs of fresh cilantro, optional

Steps:

In a large saucepan, saute onion in butter until tender. Add cumin and coriander; toss to coat. Add sweet potatoes, squash, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. puree in small batches in a blender until smooth; return all to the pan. Add cream; heat through. If desired, season with cayenne pepper and garnish with nutmeg and cilantro.

Nutrition Facts : Calories 128 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 829mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.