Winter Squash Soup with Red Chile and Mint

Winter Squash Soup with Red Chile and Mint
11 Ingredients
  • 2 pounds smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence
  • 2 tablespoons light sesame oil or olive oil
  • 1 onion, chopped
  • 2 tablespoons chopped fresh basil or 2 tsp. dried
  • 1 tablespoon chopped fresh mint or 1 tsp. dried
  • 1 cinnamon stick (3 in. long)
  • About 1 tsp. sea salt
  • About 1 tbsp. ground dried New Mexico chiles* or 1/2 tsp. red chile flakes
  • 4 cups quick vegetable stock (see headnote), chicken stock, or water
  • 12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet
  • 2 tablespoons whipping cream
Nutrition
58
3% daily value
20 servings
                                       
                                            gluten-​free
     

Fat

4% 3

Saturated

3% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 7

Fiber

5% 1

Sugars

- 2

Sugars, added

- 0

Protein

4% 2

Cholesterol

1% 3

Sodium

7% 166

Calcium

3% 29

Magnesium

5% 19

Potassium

5% 229

Iron

3% 1

Zinc

1% 0

Phosphorus

5% 32

Vitamin A

28% 253

Vitamin C

12% 10

Thiamin (B1)

6% 0

Riboflavin (B2)

4% 0

Niacin (B3)

8% 1

Vitamin B6

9% 0

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

2% 0

Vitamin E

5% 1

Vitamin K

2% 2

Sugar alcohols

- 0

Water

- 90
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