Squash Tortilla Soup
This squash tortilla soup is a delicious vegan meal.
Servings 6
Calories 207kcal
Cost $.80 per serving
Equipment
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
