Southwest Ghost Town Soup
- 1 medium butternut squash (about 4 pounds)
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 can (49-1/2 ounces) chicken broth
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- Dash pepper
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
- 2 teaspoons lime juice
- 1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl.
- 2. In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.
- 3. In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost.
1 cup: 192 calories, 9g fat (5g saturated fat), 32mg cholesterol, 953mg sodium, 26g carbohydrate (8g sugars, 7g fiber), 4g protein.
Oct 14, 2011
what a wonderful cold day soup warms you from the inside out
Oct 14, 2011
the most wonderful soup i've made in a long time the family loves it