Butternut Squash & Chili Soup.

evelyngrice

So I had a butternut squash left in my cupboard and decided to knock up a soup.
I wasn't expecting miracles, but a miracle happened!
It was the yummiest soup EVER!

1 butternut squash cubed.
1 carrot chopped
2 celery sticks chopped
1 onion chopped
1 red pepper chopped
2 garlic cloves halved
1 red chili chopped
1 1/2 pint of vegetable stock (i used 2 oxo cubes).

chuck it all into a pan.
boil, reduce heat & simmer until the squash has softened.
blend.
serve

Serves 4!

Per serving: 76 cals, 16 carbs, 0 sat fat, 2 protein, 3 fiber, 144 sodium

dls06

I just bought squash, I think I'll try it. Thank you.

Lucylaser

Creeeeeepy.

I was just thinking about researching a recipe for this exact thing! Looks great!

shander7

bump Thanks girl

BeccaAnderton

Bump! So making this the next time I make soup!

schnugglebug

YUMMMM now I want to go buy a squash lol...

servilia

bump!

AnnaPixie

How big was the squash? They seem tiny at the moment, in comparison to the one's I got in the summer. Any idea if it was say, small, medium or large? lol

Sorry to be pedantic :bigsmile:

Thanks for the recipe, I really want to try it as I LOVE squash and love soup, so........ :flowerforyou:

evelyngrice

How big was the squash? They seem tiny at the moment, in comparison to the one's I got in the summer. Any idea if it was say, small, medium or large? lol

Sorry to be pedantic :bigsmile:

Thanks for the recipe, I really want to try it as I LOVE squash and love soup, so........ :flowerforyou:

Probably about medium. I always make sure I use as much as the squash at possible

kate_n_pjs

It is definately the season for soup... I whipped this one up myself

Butternut squash and Kale soup
Ingredients
Fresh - Bell Pepper Red - Raw, 1 cup chopped
Onions - Raw, 1 cup, chopped
Squash - Butternut, cooked, baked, without salt, 3 cup, cubed
Muir Glen Organic - Stewed Tomatoes, 1 container (1 1/2 cups ea.)
Kale - Raw, 4 cup, chopped
Organics - Frozen Green Peas, 1 cup
Pacific Foods - Organic Vegetable Broth, 0.75 container (3 cup )
Whole Foods 365 - Garbanzo Beans - No Salt Added, 1 container (1 1/2 cups ea.) drained and rinsed

-Saute the onion and pepper about 5 minutes, then add everything else in. (add the broth in last and just fill untill all vegetables are covered) I added lots of dry spices: cumin, tumeric, chili powder, curry powder, garlic, onion powder, salt and lots of pepper. Simmer on Low for about 30 minutes.

Four Servings (about 2-3 cups each): 246 calories per serving, and 22%of your daily calcium per serving

er1nya

Bump! Thanks for sharing

AnnaPixie

How big was the squash? They seem tiny at the moment, in comparison to the one's I got in the summer. Any idea if it was say, small, medium or large? lol

Sorry to be pedantic :bigsmile:

Thanks for the recipe, I really want to try it as I LOVE squash and love soup, so........ :flowerforyou:

Probably about medium. I always make sure I use as much as the squash at possible

Thanks honey, making it now :bigsmile:

mlbazemore

bump