Winter Squash Soup with Red Chili and Mint

Adapted from The Greens Cookbook by Deborah Madison.

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Name: Winter Squash Soup with Red Chili and Mint
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: not set
Ingredients: 2.5 pounds Butternut squash; 1 Red bell pepper; 1 pound Tomatoes peeled, seeded, and chopped; 1 Ancho chili; 1 tablespoon Butter; 1 tablespoon Olive oil; 1 large Yellow onion chopped; 1 clove Garlic minced; 1 teaspoon Sea salt; 6-7 cups Vegetable stock; 2 tablespoons Fresh mint chopped

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INGREDIENTS

2.5 pounds Butternut squash
1 Red bell pepper
1 pound Tomatoes ; peeled, seeded, and chopped
1 Ancho chili
1 tablespoon Butter
1 tablespoon Olive oil
1 large Yellow onion ; chopped
1 clove Garlic ; minced
1 teaspoon Sea salt
6-7 cups Vegetable stock
2 tablespoons Fresh mint ; chopped

Servings

INSTRUCTIONS

Peel and chop the squash into 1/2 to 1 inch cubes

Chop red pepper (recipe calls for roasting it, but I didn't and it was still delicious)

If using ancho chili, remove stem and seeds, cover with boiling water for 10 minutes then blend until a smooth paste

Saute onion and garlic and butter and oil until onion is soft.

Stir in tomatoes with juice, squash, peppers, six cups of stock and salt. Add 1/2 the pureed chiles (leaving rest to add if you want it hotter at the end)

Cook for around 30 minutes, until squash is soft, then puree soup. Add more stock if needed, and potentially the rest of the chiles. Add the chopped mint. (Note -- try not to skip the mint, as it really adds a lot to the soup)

NOTES

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Winter Squash Soup with Red Chili and Mint

2.5 pounds Butternut squash
1 Red bell pepper
1 pound Tomatoes peeled, seeded, and chopped
1 Ancho chili
1 tablespoon Butter
1 tablespoon Olive oil
1 large Yellow onion chopped
1 clove Garlic minced
1 teaspoon Sea salt
6-7 cups Vegetable stock
2 tablespoons Fresh mint chopped

Peel and chop the squash into 1/2 to 1 inch cubes

Chop red pepper (recipe calls for roasting it, but I didn't and it was still delicious)

If using ancho chili, remove stem and seeds, cover with boiling water for 10 minutes then blend until a smooth paste

Saute onion and garlic and butter and oil until onion is soft.

Stir in tomatoes with juice, squash, peppers, six cups of stock and salt. Add 1/2 the pureed chiles (leaving rest to add if you want it hotter at the end)

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Nutrition

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Serving Size: 1 Serving (189g)
Recipe Makes: 10 Servings

Calories: 83
Calories from Fat: 16 (19%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 3.1mg		1 %
Sodium 190.8mg		7 %
Potassium 559.2mg		15 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 13.9g
Protein 1.9g		3 %
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.

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Calories per serving: 83

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