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Viva la butternut!
Heat olive oil over medium high heat in a soup pot. Add cumin seeds, garlic and chopped onion and saute until fragrant, about 3 minutes. Stir in red bell pepper, carrots, green chilies, and squash. Add 1/2 cup vegetable broth and saute for an additional 5 minutes. Stir in remaining vegetable broth, chili powder, and black pepper. Bring to a boil, then reduce heat to medium and cook for 30-40 minutes, or until squash is soft.
Use an immersion blender to puree soup. As an alternative, you may add batches of soup to a blender and puree, then return each batch to the pot. Just be careful if you do this and make sure to leave plenty of empty space in the blender for each batch (to allow steam to escape and so you don’t have an explosion). Reduce heat to low after pureed.
In a small bowl, combine topping ingredients.
Serve soup garnished with 1 tablespoon of topping.
Nutrition information per 1 1/2 cups: 165 calories, 2 g fat, 10 g protein, 22 g carbohydrates, 6.5 g fiber
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!