Facebook

34
Pinterest

31
Save

10
Print

20

Latin Style Butternut Squash Soup

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! MORE + LESS -

Ingredients

tablespoons olive oil

1/2

cup chopped onion

clove garlic, cut in half

cups peeled, seeded and chopped butternut squash*

cups Progresso™ chicken broth (from 32-oz carton)

tablespoon chopped fresh thyme leaves

dried bay leaves

1/2

teaspoon salt

1/4

teaspoon freshly ground black pepper

can (12 oz) evaporated milk

1/4

teaspoon ground nutmeg

Salt, if desired

Directions

Hide Images

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.

Expert Tips

*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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 80

% Daily Value

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;