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Butternut Squash & Chili Soup.

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evelyngrice
evelyngrice Posts: 349 Member
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

<3

Replies

  • dls06
    dls06 Posts: 6,774 Member
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    I just bought squash, I think I'll try it. Thank you.
  • Lucylaser
    Lucylaser Posts: 94 Member
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    Creeeeeepy.

    I was just thinking about researching a recipe for this exact thing! Looks great!
  • shander7
    shander7 Posts: 613 Member
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    bump :) Thanks girl
  • BeccaAnderton
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    Bump! So making this the next time I make soup! :)
  • schnugglebug
    schnugglebug Posts: 330 Member
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    YUMMMM now I want to go buy a squash lol...
  • servilia
    servilia Posts: 3,452 Member
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    bump!
  • AnnaPixie
    AnnaPixie Posts: 7,439 Member
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    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
    evelyngrice Posts: 349 Member
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    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
    kate_n_pjs Posts: 86 Member
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    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
    er1nya Posts: 87
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    Bump! Thanks for sharing
  • AnnaPixie
    AnnaPixie Posts: 7,439 Member
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    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
    mlbazemore Posts: 252 Member
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    bump