Directions:
- If you are using a fresh butternut squash, to make peeling much easier, cook in boiling water 4 minutes. Now it will be easy to cut and peel. The seeds are good toasted too!
- Heat the olive oil in a large skillet. Add in leeks, celery, carrots and garlic. Cook and stir for about 5-7 minutes on medium high heat, until vegetables start to soften.
- Place leek mixture in crock pot. Stir in chipotle peppers, if using, basil, parsley, and cumin. Now mix in tomatoes, broth, beans, and corn.
- Place lid on crock pot.
- Cook on high for 2-4 hours, until squash is fork tender.
- To serve, ladle stew into bowls. Squeeze lime juice over each bowl.
- Top with tortilla chips(I crush with my hand), and a dollop of sour cream. Sprinkle cheese and a little parsley over the top, and dig in! Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.16 Kcal (976 kJ) | ||
| Calories from fat | 90.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 14.04mg | 5% | |
| Sodium | 472.64mg | 20% | |
| Potassium | 467.35mg | 10% | |
| Total Carbs | 26.62g | 9% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.1mg | 12% | |
| Calcium | 120mg | 12% | |
| Amount Per 100 g | |||
| Calories | 113.02 Kcal (473 kJ) | ||
| Calories from fat | 43.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 15% | |
|---|---|---|---|
| Cholesterol | 6.81mg | 5% | |
| Sodium | 229.1mg | 20% | |
| Potassium | 226.54mg | 10% | |
| Total Carbs | 12.9g | 9% | |
| Sugars | 1.86g | 15% | |
| Dietary Fiber | 1.82g | 15% | |
| Protein | 2.84g | 12% | |
| Vitamin C | 9mg | 31% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 1mg | 12% | |
| Calcium | 58.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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