Dorothy's Cream of Leftover Soup Recipe

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Ingredients:

Serving

1 lb butternut squash, diced small
1 large bell pepper, diced small ( any colour)
1/4-1/2 lb skinless chicken breast half, diced small
1 (14 1/2 oz) can stewed tomatoes , untrained
1/3 cup salsa ( as hot as you like)
1/4 cup raisins
1/4 tsp cinnamon
1/4 tsp cumin (more if you like
1/2 cup cooked brown rice
1 cup 2% low-fat milk (or enough to make the consistency you prefer , we like ours thick.)

Directions:

Place all ingredients except rice and milk in crock pot, stir to mix well.
Cover and cook on high for 3 hours OR 'til squash is soft.
Add rice; add milk slowly, enough to reach the consistency you prefer; stirring to mix.
Using an immersion blender , blend in pot until all chunks are blended. We like a few small pieces left.
Cover again and cook on high for a further 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	195.01 Kcal (816 kJ)
Calories from fat	20.52 Kcal
		% Daily Value*
Total Fat	2.28g	4%
Cholesterol	28.47mg	9%
Sodium	342.87mg	14%
Potassium	819.04mg	17%
Total Carbs	33.9g	11%
Sugars	7.57g	30%
Dietary Fiber	4.45g	18%
Protein	13.15g	26%
Vitamin C	54.9mg	92%
Vitamin A	1.9mg	62%
Iron	14.2mg	79%
Calcium	150.9mg	15%

Amount Per 100 g
Calories	61.33 Kcal (257 kJ)
Calories from fat	6.45 Kcal
		% Daily Value*
Total Fat	0.72g	4%
Cholesterol	8.95mg	9%
Sodium	107.83mg	14%
Potassium	257.58mg	17%
Total Carbs	10.66g	11%
Sugars	2.38g	30%
Dietary Fiber	1.4g	18%
Protein	4.14g	26%
Vitamin C	17.3mg	92%
Vitamin A	0.6mg	62%
Iron	4.5mg	79%
Calcium	47.5mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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