Try this Chile Pumpkin/squash Soup recipe, or contribute your own.
Suggest a better descriptionBake the squash, covered, for about an hour at 400F. Soak a dried Chipotle in boiling water for 5 minutes and drain. Put it, 5 cups chicken broth, a large dried ancho pulverized in a blender and a stemmed and seeded habanero in a large pot. Simmer 20 minutes; remove and discard ancho and hab. Scrape squash from rind; whirl in blender or food processor and add to broth with 1/4 cup lime juice. Add 2 diced zucchini, simmer 10 minutes. Serve topped with sour cream and chili garnish (roast 4 large jalapenos, red and green; chop, saute a chopped red onion in a little salad oil, add the chopped jalapenos) NOTES : Sunset suggests serving with Rosemary smoked turkey and spiced basmati rice with chayote. Recipe by: Sunset Magazine (Berry Kercheval) Posted to recipelu-digest by "Christopher E. Eaves"
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Serving Size: 1 Serving (2556g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 61 | ||
Calories from Fat: 18 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4643.4mg | 160 % | |
Potassium 411.3mg | 11 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.4g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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