Ingredient
1. 2 tbsps. butter
2. 2 medium onions, chopped
3. 2 medium carrots, chopped
4. 2 cloves garlic, chopped
5. 1 cup tomato puree
6. 2 fresh, hot chilies, seeded and chopped
7. 2 1/2 lbs. butternut squash, peeled and cubed
8. 5 cup low-sodium, chicken broth (remove fat)
9. Pepper to taste
10. Very small amount of salt (optional)
11. Lime wedges
Preparation Method
1. In large, nonaluminum saucepan, warm butter over medium heat.
2. Stir in onions, carrots, garlic.
3. Cook for 3 minutes, then cover pan.
4. Lower heat and cook for 3 or 4 more minutes, until vegetables are very tender.
5. Stir in tomato puree, chilies, butternut squash and chicken broth.
6. Bring soup to simmer and cook for 30 minutes.
7. Mash squash pieces with potato masher or back of spoon (soup does not need to be completely smooth), season to taste (optional) and serve.
8. Pass lime wedges to be squeezed into each bowl.
9. Serve with corn bread.
Makes 8 servings.
Per Serving :
Calories 126,
Sodium 207 mg,
Fat 4 g,
Fiber 5 g,
Carbohydrates 23 g,
Cholesterol 8 mg,
Protein 4 g.
Points 2.
