Peel and seed butternut squash then cut into cubes and put into soup pot. Mince onion, carrot, garlic and ginger and add to the pot. Add olive oil, nutmeg, salt, thyme, chipotle pepper and black pepper to pot, then add enough chicken broth to completely cover the ingredients.
Bring to a boil then reduce heat, cooking for 15 to 30 minutes until squash is soft. Remove from heat, scoop squash and other solids out of the broth with a strainer spoon or something similar and put in a blender. Set the broth aside for right now. Add 1/2 cup of half and half and blend mixture until smooth. If soup is too thick, you can add some of the reserved broth to thin it.
Will make about 6 cups.
Serve immediately or save for a soup day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 61 (51%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 14.9mg||5 %|
|Sodium 782.4mg||27 %|
|Potassium 403.3mg||11 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 11.4g|
|Protein 2.9g||4 %|
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Calories per serving: 119
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