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Ingredientes
- 2 lb Butternut squash
- 6 c. Basic Chicken Stock
- 1 1/2 Tbsp. Unsalted butter
- 3 c. Minced leeks, white and light-green parts only
- 3/4 tsp Salt
- 1/2 tsp Chopped garlic
- 1/2 tsp Grnd cumin
- 1/4 tsp Pure chile pwdr (not the blended type)
- 1 c. Canned crushed tomatoes
- 1 x -2 chipotle peppers canned in adobo, seeds and ribs removed, chopped
- 2 x Cilantro bottoms (bottom 2 inches with roots attached), rinsed Freshly grnd pepper
- 8 tsp Lowfat sour cream
- 3 Tbsp. Finely minced cilantro leaves
Direcciones
- 1. Rinse squash, trim ends, cut in half lengthwise, and throw away strings and seeds. Put into a saucepan with stock, cutting again if necessary, to make squash fit into pan. Bring to a boil, reduce heat to low, and simmer, covered, till just tender, about 20 min. Remove squash, and when it is cold sufficient to handle, cut away skin with a small, sharp knife and chop flesh into roughly 1-inch squares.
- 2. In a large, heavy-bottomed 3-qt saucepan, hot butter over medium-low heat. Add in leeks and 1/4 t salt, and cook till tender, about 45 min.
- Add in garlic, cumin, and chile pwdr, and cook for 1 minute.
- 3. Add in reserved squash and stock, tomatoes, chipotles, cilantro bottoms, remaining salt, and pepper to taste, and bring to a boil. Cook over low heat for 30 min. Puree in a blender or possibly food processor.
- 4. Return soup to saucepan and through. Garnish each serving with a tea- spoon of lowfat sour cream and minced cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 8 servings | |
| Calories 103 | |
| Calories from Fat 31 | 30% |
| Total Fat 3.54g | 4% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 549mg | 23% |
| Potassium 602mg | 17% |
| Total Carbs 16.34g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.84g | 2% |
| Protein 3.59g | 6% |
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