+
0 (0)

Categories: Main courses, Quick and easy, Soups, Vegetarian

Southwestern soup with spaghetti squash "pasta"

Winter squash is the star of the produce bin at this time of year. It's colorful and wonderfully versatile in an array of recipes. Chefs use squash all kinds of ways--in ravioli, risottos, mousses, bisques and puddings. Squash also has ... Read more

Total time: 25 minutes | Serves 8 to 10
Note: The spicier this soup, the better. Add the chipotle puree a little at a time until your taste buds are satisfied.
  • 1 tablespoon oil
  • 1 large onion, minced
  • 2 teaspoons minced garlic
  • 4 cups vegetable broth
  • 1 1/2 cups cooked spaghetti squash strands
  • 1 (15-ounce) can diced tomatoes with juice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 to 2 teaspoons pureed chipotle chiles packed in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 cup coarsely chopped cilantro

Step 1Heat oil in 3-quart pot over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add broth, squash, tomatoes, beans, chiles and salt. Bring to boil. Simmer, covered, 5 minutes. (Can be made 2 days ahead and refrigerated.) To serve, stir in cilantro, taste and adjust seasonings.

Each of 10 servings:
97 calories; 536 mg sodium; 0 cholesterol; 2 grams fat; 16 grams carbohydrates; 4 grams protein; 1.54 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Curried lamb hand pies
Caribbean jerk chicken
Sage gnocchi with parsley-walnut pesto
Trudy's Stuffed Avocado Special