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Southwestern Squash Soup Recipe

Photo by: Taste of Home

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

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8-10 Servings
Prep: 15 min. Cook: 40 min.

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

Directions

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. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 128 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 829 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.

Southwestern Squash Soup published in Birds & Blooms October/November 1995, p55

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