Peppered Squash Soup

Pork
Peppered Squash Soup
0
9
80
65

Ingredients

2 pounds butternut squash (OR acorn squash)
2 tablespoons butter
2 jalapeno chilies (seeded and minced)
1 onions (minced)
2 teaspoons salt
2 teaspoons coriander
2 teaspoons white pepper
2 cups milk
3 cups water

Directions

1Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet. Bake in a 400 degree F. oven until squash is very tender, about 40-45 minutes. Let squash cool. Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (use rubber gloves when handling peppers) and onion until tender but not brown. Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend. Blend soup in a food processor or a food mill; return to saucepan; reheat until hot.
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NutritionView more

80Calories
Sodium18%DV440mg
Fat5%DV3g
Protein6%DV3g
Carbs4%DV13g
Fiber8%DV2g

PER SERVING *

Calories80Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat1.5g8%
Trans Fat
Cholesterol10mg3%
Sodium440mg18%
Potassium380mg11%
Protein3g6%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.