Try this Squash Soup with Four Chiles recipe, or contribute your own.
Suggest a better descriptionTheres a recipe in the current (Nov 94?) Sunset magazine for Squash Soup with 4 kinds of chiles. Lets see if I can summarize it: Bake 2 large butternut squash and 3 lb banana squash covered for about an hour at 400 degrees F. Soak a dried Chipotle in boiling water for 5 minutes and draun. 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 habanero 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 chile garnish (roast 4 large jalapenos, red and green; chop, saute a chopped red onion in a little salad oil, add the chopped jalapenos), Sunset suggests serving it with Rosemary smoked turkey and spiced basmati rice with chayote. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 9 | ||
Calories from Fat: 3 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 388.1mg | 13 % | |
Potassium 48.8mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.7g | 1 % | |
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: 9
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