Butternut Squash-Lime Soup

Butternut Squash-Lime Soup Recipe
Make peeling butternut squash easy by cutting off ends, then standing squash on wide end and cutting off peel from top to bottom using a sharp knife. Once peeled, cut hortizontally in half, remove seeds, and cut into pieces.

Yield:

Makes 6 servings (serving size: 2-cups)

Recipe from

Nutritional Information

Calories 116
Caloriesfromfat 9 %
Fat 1.3 g
Polyfat 0.2 g
Protein 3.6 g
Carbohydrate 25 g
Fiber 4.2 g
Iron 1.8 mg
Sodium 862 mg
Calcium 100 mg

Ingredients

8 cups vegetable broth
1 butternut squash, peeled and cut into 3/4-inch pieces
1/2 cup fresh lime juice
1 teaspoon dried sage leaves
3 to 6 whole cloves
1 garlic bulb, chopped and divided
1 large onion, chopped
Vegetable cooking spray
1 to 2 serrano or jalapeño peppers, seeded and minced
1/2 cup canned diced tomatoes
4 (6-inch) corn tortillas, cut into 1/2-inch strips
1/2 cup fresh cilantro leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon Dragon Salt
1 lime, thinly sliced (optional)

Preparation

Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves.

Sauté onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; sauté 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup.

Place tortilla strips on a baking sheet. Bake at 350º for 45 minutes or until crisp.

Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices.

Note:

November 2003
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