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Latin Style Butternut Squash Soup

Name: Latin Style Butternut Squash Soup
Prep time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 tablespoons olive oil; 1/2 cup chopped onion; 1 clove garlic, cut in half; 6 cups peeled, seeded and chopped butternut squash*; 2 cups Progresso™ chicken broth (from 32-oz carton); 1 tablespoon chopped fresh thyme leaves; 2 dried bay leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 can (12 oz) evaporated milk; 1/4 teaspoon ground nutmeg; Salt, if desired

Prep 15 min
Total 25 min
Ingredients 12
Servings 6

What makes this soup Latin style? Evaporated milk, onion, garlic, fresh thyme and bay leaves make this all-time butternut squash favorite a must!

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, cut in half
6 cups peeled, seeded and chopped butternut squash*
2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh thyme leaves
2 dried bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (12 oz) evaporated milk
1/4 teaspoon ground nutmeg
Salt, if desired

Directions

1

In 5-quart Dutch oven, heat olive oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until translucent. Stir in garlic; cook 1 minute. Stir in squash; cook 2 to 3 minutes to coat with oil. Stir in broth, thyme, bay leaves, salt and pepper. Heat to boiling. Cover and simmer 10 to 15 minutes or until toothpick inserted in squash comes out easily. Remove bay leaves. Let stand 15 minutes to cool.
2

In blender, place butternut squash mixture and 1 cup of the broth; discard remaining broth. Cover; blend (in batches, if necessary). Add milk.
3

In 5-quart Dutch oven, pour blended soup mixture. Add nutmeg and salt. Heat until hot.

*Some stores sell frozen organic butternut squash pieces.
Two easy ways of peeling the butternut squash: -Cut squash into pieces, removing seeds, and microwave until soft. -Remove both ends, and cut it into 2 cylinders. Then remove rind with a serrated knife as if you are peeling a pineapple. Then cut those pieces in half, remove seeds and chop.

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 3 1/2g; 16%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 550mg; 23%

Potassium: 540mg; 15%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 4g; 17%

Sugars: 9g

Protein: 6g

% Daily Value*:

Vitamin A: 270%; 270%

Vitamin C: 20%; 20%

Calcium: 20%; 20%

Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

What makes this soup Latin style? Evaporated milk, onion, garlic, fresh thyme and bay leaves make this all-time butternut squash favorite a must!

Latin Style Butternut Squash Soup

Ingredients