Try this Mexican Winter Squash Soup-Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. Rinse squash, trim ends, cut in half lengthwise, and discard strings and seeds. Put into a saucepan with stock, cutting again if necessary, to make squash fit into pan. Bring to a boil, reduce heat to low, and simmer, covered, until just tender, about 20 minutes. Remove squash, and when it is cool enough to handle, cut away skin with a small, sharp knife and chop flesh into roughly 1-inch squares. 2. In a large, heavy-bottomed 3-quart saucepan, warm butter over medium-low heat. Add leeks and 1/4 t salt, and cook until tender, about 45 minutes. Add garlic, cumin, and chile powder, and cook for 1 minute. 3. Add reserved squash and stock, tomatoes, chipotles, cilantro bottoms, remaining salt, and pepper to taste, and bring to a boil. Cook over low heat for 30 minutes. Puree in a blender or food processor. 4. Return soup to saucepan and through. Garnish each serving with a tea- spoon of sour cream and chopped cilantro. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 248 | ||
Calories from Fat: 145 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 41.6mg | 13 % | |
Sodium 304.2mg | 10 % | |
Potassium 686.6mg | 18 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 19.2g | ||
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: 248
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