Winter Squash Soup with Chipotle Peppers And Cream.. Recipe

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2 votes | 1540 views

Delicious and Tummy Warming and just perfect any time of year .

Prep time:
Cook time:
Servings: 6 32


Cost per serving $1.83 view details


  1. Preheat oven to 400 degrees -cut butternut and Acorn squash in half lengthwise .use 2 tbls of olive oil to coat insides of the squash
  2. lay face down on baking sheet and bake for 30-40 minutes or till tender use remaining olive oil to saute carrots celery and onion add garlic salt and pepper and cayenne cook about 5 more minutes
  3. Remove squash from oven let cool ,scoop meat from the squash and add to veggies .Add broth ,bring to a boil ,reduce heat and simmer for 30 minutes ,when veggies are tender use an immersion blender or food processor to puree soup,add whipping cream stir to blend and return to heat until ready to serve ---Place toppings in small bowls on the table and garnish the way you like ..Serve with a hot crust Bread ..Delicious ...Enjoy


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Nutrition Facts

Amount Per Serving %DV
Serving Size 334g
Recipe makes 6 servings
Calories 166  
Calories from Fat 124 75%
Total Fat 14.13g 18%
Saturated Fat 8.74g 35%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 978mg 41%
Potassium 198mg 6%
Total Carbs 9.67g 3%
Dietary Fiber 1.3g 4%
Sugars 3.85g 3%
Protein 1.43g 2%
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