Skip To Content
Home Recipes Browse Recipes Butternut and Pumpkin Chipotle Soup
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 303 g
(Approx. 6 Servings) (8 oz)
Amount Per Serving
Calories 250 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 770 mg 32%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 3 g
Vitamin A 130% • Iron 4%
Vitamin C 25% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut and Pumpkin Chipotle Soup

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp extra virgin olive oil
1 shallot, diced
2 garlic clove(s), minced
1 H-E-B Butternut Squash Spirals, one package
1 Qt H-E-B Select Ingredients Chicken Broth
1 cup(s) H-E-B Heavy Whipping Cream
1 Cosi Comme Pumpkin Creme
1 Tsp chipotle chili powder
1 1/2 Tsp ground cardamom
Check All
Uncheck All
Add to list

Instructions

1
In medium pot, add olive oil and shallot and sauté until shallot is cooked through and translucent. Add in garlic and butternut squash noodles and sauté for 5 minutes.
2
Add chicken stock and pumpkin cream to the pot. Bring to a boil, then reduce to a simmer for 15 minutes.
3
Add in heavy cream, chipotle and cardamom. Season to taste with salt and pepper.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print