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RECIPE
15 INGREDIENTS6 STEPS45MIN

Chipotle Infused Squash Soup

5.0
2 Ratings

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This squash soup recipe is made with butternut squash, and is infused with chipotle and ginger. The final result is a very flavorful, silky, and elegant soup.
45MIN
Total Time

The Frugal Chef

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Ingredients

US / METRIC
Servings:
4
Serves 4
1
Leek , rinsed, sliced
1 Tbsp
4 cups
or Any Kind of Squash
1
Pear , quartered, cored
2 in
Fresh Ginger , peeled
4 cups
Water
3 sprigs
to taste
1/2 cup
Half and Half
or Coconut Milk
1 pinch
Ground Nutmeg
1 pinch
Ground Cloves
to taste
Bread , cubed
to taste

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Nutrition Per Serving

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CALORIES
177
FAT
7.3 g
PROTEIN
3.0 g
CARBS
28.5 g

Cooking Instructions

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Step 1
Heat the Olive Oil (1 tablespoon) in a pot, and add the Leek (1), Butternut Squash (4 cup), Pear (1), and Fresh Ginger (2 inch). Cook, stirring occasionally, until leek starts browning, about 8 minutes.
Step 2
Add the Water (4 cup), Fresh Thyme (3 sprig), and Chipotle Peppers in Adobo Sauce (1). Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.
Step 3
For croutons, place the Bread (to taste) in a skillet, and drizzle with Olive Oil (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste), mix well. Cook over medium heat until crisp, shaking skillet often.
Step 4
When the squash is cooked, discard the chipotle, ginger, and fresh thyme. Allow to cool down a bit, then blend in a blender until creamy. Return to pot, and season with salt and pepper.
Step 5
Add Half and Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch), and Ground Cloves (1 pinch).
Step 6
Mix, heat through, and serve topped with croutons. Enjoy!

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Nutrition Per Serving
Calories
177
% Daily Value*
Fat
7.3 g
9%
Saturated Fat
2.7 g
14%
Trans Fat
0.1 g
--
Cholesterol
10.7 mg
4%
Carbohydrates
28.5 g
10%
Fiber
4.7 g
17%
Sugars
9.7 g
--
Protein
3.0 g
6%
Sodium
45.4 mg
2%
Vitamin D
--
--
Calcium
144.1 mg
11%
Iron
1.7 mg
9%
Potassium
646.7 mg
14%
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