Robust Southwestern-flavored soup is rich in texture and flavor, especially with the addition of Mole
Preheat the oven to 350 F. Place squash cut side down on a lightly oiled baking pan and bake until soft, about 55 to 65 minutes. Remove from oven and, when cool enough to handle, scrape flesh into a bowl. Mash with a fork until more or less smooth. Heat oil in a large saucepan over medium heat. Saute onions until translucent 5-6 minutes. Add garlic, cook for 30 seconds, then stir in peppers, mole paste, coriander, cumin, stock, and squash. Bring to a boil, then reduce heat to medium and continue cooking for about 5 minutes longer. Season to taste with salt and plenty of pepper.
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 115 | ||
Calories from Fat: 40 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 234.6mg | 8 % | |
Potassium 423.6mg | 11 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 12.5g | ||
Protein 5g | 7 % | |
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: 115
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