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Using herbs and vegetables from the garden along with convenient pantry items makes this hearty soup easy and fast to fix. Your family will devour it.
This recipe is:
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Nutritional Facts 1-1/3 cups equals 279 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 1,097 mg sodium, 43 g carbohydrate, 10 g fiber, 10 g protein.
Originally published as Chipotle Butternut Squash Soup in Country Woman March/April 2007, p27
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Reviewed on Mar. 12, 2012 by momio
My family and I all loved this soup! My husband doesn't even like butternut squash and he really liked this soup. Good recipe!
Reviewed on Mar. 02, 2012 by joniotto
Made this a few days ago when the weather was COLD and it really warmed things up! Love the spiciness and all of the healthy things packed into this soup - I served it with some cornbread and had a hearty meal. I found peeled, diced butternut squash sold in the frozen foods section at my supermarket and that made preparation much easier. Great recipe!
Reviewed on Jan. 26, 2012 by preachermom
I couldn't think of a way to peel the squash that didn't seem likely to cause injury so I baked the squash the night before. That worked quite well of course and my husband liked it enough to request that I keep the recipe.
Reviewed on Jan. 18, 2012 by dollargirl
Made it on Xmas Eve. My family lapped it up. Love the spicy, smoky chipotle flavor.
Reviewed on Nov. 14, 2011 by mama_mums
Made this for the first time last night and the family was amazed- it is one of our new favorites for sure. Made a few adjustments like adding cooked turkey for extra protein and a little tomato sauce to combat the heat. Overall a WONDERFUL recipe!
Reviewed on Oct. 31, 2011 by mermaidaaa99
My family didn't believe that I made it. They were convinced that I picked it up at a restaurant. DELICIOUS!!!*We like our food a little spicy, so I doubled the amount of chipotle peppers. Also, instead of using Mexicorn I used can corn and fresh red and green bell peppers diced.
My family didn't believe that I made it. They were convinced that I picked it up at a restaurant. DELICIOUS!!!
*We like our food a little spicy, so I doubled the amount of chipotle peppers. Also, instead of using Mexicorn I used can corn and fresh red and green bell peppers diced.
Reviewed on Oct. 24, 2011 by AngelaW1961
New family favorite!! So easy to prepare. Tasty nutritious way it eat your veggies, another "keeper"
Reviewed on Sep. 26, 2011 by snackcake
would have enjoyed more with alittle less heat!next time i make it i will use something other then the chipotle pepper.i did double the recipe that could have been why it had more heat.made green onion cornmeal muffins from this site and went well with the soup. thanks!:)
Reviewed on Nov. 10, 2010 by maggieaw
Yet another great vegetarian recipe- I love the zippy yet sweet taste of this good chill-chasing soup.
Reviewed on Dec. 15, 2009 by LorraineReid
This soup is delicious. The first time I made it my husband said "So how bad is this for me, since it is so creamy". It is good for you and easy to make. I got this recipe 2 months ago and have made the soup three times already. Definitely a keeper.
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