Roasted Butternut Squash and Poblano Soup Recipe

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Roasted Butternut Squash and Poblano Soup

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Ingredients:

Serving

1 butternut squash
1 poblano pepper
1 lime , juice of
3 cups low sodium vegetable broth or 3 cups water
cumin , to taste
pepper , to taste

Directions:

Preheat oven to 400°F.
Cut butternut squash in half, lengthwise and scoop out the seeds.
Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
Add the stock/water and puree in a blender or using an immersion blender.
Add cumin and pepper (black or white).
Add lime juice.
Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
Serve with a dollop of sour cream and/or some chopped fresh cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.55 Kcal (597 kJ)
Calories from fat	33.21 Kcal
		% Daily Value*
Total Fat	3.69g	6%
Cholesterol	1.85mg	1%
Sodium	951.91mg	40%
Potassium	429.95mg	9%
Total Carbs	26.34g	9%
Sugars	4.73g	19%
Dietary Fiber	3.05g	12%
Protein	4.21g	8%
Vitamin C	15.9mg	26%
Vitamin A	0.4mg	12%
Iron	2.4mg	13%
Calcium	48.2mg	5%

Amount Per 100 g
Calories	60.34 Kcal (253 kJ)
Calories from fat	14.06 Kcal
		% Daily Value*
Total Fat	1.56g	6%
Cholesterol	0.78mg	1%
Sodium	402.92mg	40%
Potassium	181.99mg	9%
Total Carbs	11.15g	9%
Sugars	2g	19%
Dietary Fiber	1.29g	12%
Protein	1.78g	8%
Vitamin C	6.7mg	26%
Vitamin A	0.1mg	12%
Iron	1mg	13%
Calcium	20.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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