You all know I’m nuts about mexican flavors, and I really wanted some kind of soup that was lighter in calories but still filling and heavy on the flavor. Using the last giant butternut squash I had n the fridge, I decided to make a soup. It’s thick and hearty and wonderful. And at 144 calories and 5 grams of fat per 1 cup serving, this soup absolutely fits the bill.
Ingredients
- 3 lbs butternut squash peeled and cut into 1-inch cubes
- 3 cups chicken broth
- 2 Tbs olive oil
- 2 tsp chili powder
- 1 tsp Ancho powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt
Directions:
1. Peel and deseed the squash.
2. Cut into 1 inch cubes.
3. Toss with olive oil.
4. Sprinkle with salt.
5. Roast at 400 degrees for 30-40 minutes or until caramelized.
6. Add to large stock pot.
7. Add stock.
8. Add spices.
9. Simmer for 20 minutes.
10. Using a potato masher or an immersion blender, mash up or puree the soup. CAREFUL! It’ll be really hot!
11. Serve with a dollup of sour cream.
Servings: 7
Yield: cups
Nutrition Facts
Serving size: 1/7 of a recipe (10.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 144.12
Calories From Fat (30%) 43.11
% Daily Value
Total Fat 4.85g 7%
Saturated Fat 0.78g 4%
Cholesterol 0mg 0%
Sodium 880.75mg 37%
Potassium 808.22mg 23%
Total Carbohydrates 24.29g 8%
Fiber 4.44g 18%
Sugar 4.7g
Protein 4.3g 9%