Squash Soup with Chili Purée
Notes: Lisa McKinnon of Ventura, CA, adds a dollop of chili purée to this rustic squash soup. The soup can be made through step 4 up to 2 days ahead; cover and chill. Reheat, covered, over medium heat, stirring occasionally.
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Credit: James Carrier
147 calories; calories from fat 28%; protein 2.6g; fat 4.6g; saturated fat 1.5g; carbohydrates 27g; fiber 3.1g; sodium 84mg; cholesterol 5.2mg.