Mexican Butternut Squash Soup by Kait Nolan

 3 lbs butternut squash peeled and cut into 1-inch cubes

 3 cups chicken broth
 2 Tbs olive oil
 2 tsp chili powder
 1 tsp Ancho powder
 1 tsp cumin
 1 tsp garlic powder
 1/2 tsp paprika
 1/2 tsp cayenne pepper
 2 tsp kosher salt

1. Peel and deseed the squash.

2. Cut into 1 inch cubes.
3. Toss with olive oil.
4. Sprinkle with salt.
5. Roast at 400 degrees for 30-40 minutes or until caramelized.
6. Add to large stock pot.
7. Add stock.
8. Add spices.
9. Simmer for 20 minutes.
10. Using a potato masher or an immersion blender, mash up or puree the soup. CAREFUL! It'll be
really hot!
11. Serve with a dollup of sour cream.

Servings: 7
Yield: cups

Nutrition Facts
Serving size: 1/7 of a recipe (10.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 144.12
Calories From Fat (30%) 43.11
% Daily Value
Total Fat 4.85g 7%
Saturated Fat 0.78g 4%
Cholesterol 0mg 0%
Sodium 880.75mg 37%
Potassium 808.22mg 23%
Total Carbohydrates 24.29g 8%
Fiber 4.44g 18%
Sugar 4.7g
Protein 4.3g 9%

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