Butternut Squash-Lime Soup Recipe

Name: Butternut Squash-Lime Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups vegetable broth; 1 butternut squash, peeled and cut into 3/4-inch pieces; 1/2 cup fresh lime juice; 1 teaspoon dried sage leaves; 3 to 6 whole cloves; 1 garlic bulb, chopped and divided; 1 large onion, chopped; Vegetable cooking spray; 1 to 2 serrano or jalapeno peppers, seeded and minced; 1/2 cup canned diced tomatoes; 4 (6-inch) corn tortillas, cut into 1/2-inch strips; 1/2 cup fresh cilantro leaves; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 lime, thinly sliced (optional)

Servings: persons

8 cups vegetable broth
1 butternut squash, peeled and cut into 3/4-inch pieces
1/2 cup fresh lime juice
1 teaspoon dried sage leaves
3 to 6 whole cloves
1 garlic bulb, chopped and divided
1 large onion, chopped
Vegetable cooking spray
1 to 2 serrano or jalapeno peppers, seeded and minced
1/2 cup canned diced tomatoes
4 (6-inch) corn tortillas, cut into 1/2-inch strips
1/2 cup fresh cilantro leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 lime, thinly sliced (optional)

1
Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves.
2
Saute onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; saute 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup.
3
Place tortilla strips on a baking sheet. Bake at 350u00b0 for 45 minutes or until crisp.
4
Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups vegetable broth, 1 butternut squash, peeled and cut into 3/4-inch pieces, 1/2 cup fresh lime juice, 1 teaspoon dried sage leaves, and more.

Yes, Butternut Squash-Lime Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash-Lime Soup

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