Squash Tortilla Soup
This squash tortilla soup is a delicious vegan meal.
Cost $.80 per serving
- 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
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.
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