Tuesday, January 1, 2008

Chipotle Squash Soup

1 T butter or margarine
2 12 oz frozen cooked winter squash, thawed
2 14 oz cans chicken broth
1 14 oz can unsweetened coconut milk
1/4 t salt
2-3 t curry powder
1/4 t ground black pepper
chopped cashews/coctail peanuts (optional)

1 In a 3 qt saucepan melt butter over medium heat. Stir in squash, coconut milk, broth, and curry powder; bring to just boiling. Stir in salt and pepper. To serve, ladle soup into bowls. If desired top each serving with cashews/peanuts. Makes 8 side-dish servings.

Per serving: 140 cal., 7 g total (4 g sat. fat.), 22 mg chol., 505 mg sodium, 18 g carbo., 3 g fiber, 3 g pro.
Recipe from the Better Homes and Gardens ANYONE CAN COOK cookbook; 2007; Meredith Corporation, Des Moines, IA

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