Southwestern Squash Soup Recipe

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Ingredients:

Serving

1 cup chopped onion
2 tbsp butter
1 tsp ground cumin
1/2 tsp ground coriander
1-1/2 cups mashed sweet potatoes
2-1/2 cups mashed cooked butternut squash
1 can (49-1/2 oz) chicken broth
1 tsp salt
1/2 tsp pepper
1/2 cup half-and-half cream
cayenne pepper to taste, optional
ground nutmeg and sprigs of fresh cilantro , optional

Directions:

In a large saucepan, saute onion in butter until tender. Add cumin and coriander; toss to coat. Add sweet potatoes, squash, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. puree in small batches in a blender until smooth; return all to the pan. Add cream; heat through. If desired, season with cayenne pepper and garnish with nutmeg and cilantro. Yield: 8-10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.66 Kcal (539 kJ)
Calories from fat	42.79 Kcal
		% Daily Value*
Total Fat	4.75g	7%
Cholesterol	13.23mg	4%
Sodium	350.02mg	15%
Potassium	343.23mg	7%
Total Carbs	20.04g	7%
Sugars	4.48g	18%
Dietary Fiber	3.35g	13%
Protein	2.36g	5%
Vitamin C	14mg	23%
Vitamin A	0.7mg	23%
Iron	1.3mg	7%
Calcium	65.9mg	7%

Amount Per 100 g
Calories	82.85 Kcal (347 kJ)
Calories from fat	27.56 Kcal
		% Daily Value*
Total Fat	3.06g	7%
Cholesterol	8.52mg	4%
Sodium	225.4mg	15%
Potassium	221.03mg	7%
Total Carbs	12.9g	7%
Sugars	2.89g	18%
Dietary Fiber	2.16g	13%
Protein	1.52g	5%
Vitamin C	9mg	23%
Vitamin A	0.4mg	23%
Iron	0.9mg	7%
Calcium	42.4mg	7%

* 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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