Go Back
+ servings
Print

Squash Tortilla Soup

This squash tortilla soup is a delicious vegan meal.
Course Appetizer, Main Course, Soup
Cuisine American
Keyword Squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 207kcal
Cost $.80 per serving

Ingredients

  • 2 tbs. olive oil
  • 1 clove garlic minced
  • 3 carrots chopped
  • 3/4 lb. butternut or acorn squash chopped
  • 6 cups stock
  • 1/2 cup sherry or other cooking wine
  • 4 oz. tortilla chips
  • 4 oz. diced chili peppers
  • 3 scallions diced
  • 1 tbs. lime juice
  • Hot sauce to taste optional

Instructions

  • In a large pot, sauté the garlic, carrots, and squash in the olive oil for 10 minutes.
  • Add the stock and sherry. Bring to a boil and then simmer gently for 40 minutes.
  • Remove the pot from the stove and add the tortilla chips until wilted.
  • Puree the soup and then add the chili peppers, scallions, and lime juice.
  • Garnish with crushed tortilla chips and serve.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 390mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11707IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 1mg