My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. Roxanne Chan, Albany, California.
Ingredients For Chipotle Butternut Squash Soup Recipe
2 cup Diced peeled butternut squash
1 Small carrot, finely chopped
1 Green onion, sliced
0.5 teaspoon Ground Cumin
1 tablespoon Olive oil
2 Garlic cloves, minced
2 cup Vegetable broth, divided
1 can Diced Tomatoes, Undrained
3 ounce Cream cheese, cubed
0.25 cup Minced Fresh Basil
1 Chipotle pepper in adobo sauce, chopped
1 can Black beans, rinsed and drained
1 can Mexicorn, drained
2 cup Fresh baby spinach
Fresh sage, optional
Nutrition value
224
calories per serving
12 g Fat17 g Protein9 g Carbs4 g FiberOther
Current Totals
12 g Fat
17 g Protein
9 g Carbs
4 g Fiber
MacroNutrients
Carbs
9 g
Protein
17 g
Fiber
4 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
116 mg
Iron
3 mg
Vitamin A
2273 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
116 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
98 mg
Manganese
2 mg
Phosphorus
136 mg
Selenium
16 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment