South of the Border Squash Soup



2 tablespoons margarine or butter
2 medium onions, chopped
1/2 cup (1 medium) carrot, chopped
2 cloves garlic, chopped
2 1/2 lbs. butternut squash, peeled, seeded, and cubed
2 jalapeno peppers, seeded and chopped
5 cups low-sodium chicken broth
1 cup tomato puree
black pepper, freshly ground
lime wedges, for serving 


8 servings 

1. In a large saucepan, melt the margarine/butter over medium heat. 

2. Add the onions, carrot, and garlic and cook for 3 minutes. 

3. Cover the pan. Reduce the heat to low and cook for 3 or 4 minutes longer, or until the vegetables are soft.

4. Stir in the butternut squash, jalapenos, chicken broth, and tomato puree.

5. Bring to a simmer; cook for 30 minutes.

6. Mash the squash to a chunky puree with a potato masher or the back of a spoon.

7. Season to taste with salt and black pepper.

8. Ladle into bowls and pass lime wedges separately to be squeezed into each bowl of soup. 

Nutrition information:


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