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Nutrition Facts
Serving Size 290 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 770 mg 32%
Total Carbohydrate 21 g 7%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 4 g
Vitamin A 120% Iron 10%
Vitamin C 20% Calcium 4%
*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.
Ancho Butternut Squash Soup
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
6  People


Recipe makes 6 Servings

1 large butternut squash
2 Tbsp H-E-B Extra Virgin Olive Oil
2 dried ancho chiles
1 large shallots, minced
2 H-E-B Peeled Garlic
1 carrots, chopped
1 celery, chopped
1 Tsp kosher salt
1 Tsp ground cumin
4 cup(s) Central Market Organics Vegetable Broth
1/2 cup(s) baking potato, peeled and cubed
1 Tbsp ancho chili powder
2 Tbsp H-E-B Light Sour Cream
1 Tbsp cilantro
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Preheat oven to 425°F.
Line sheet pan with foil. Slice squash lengthwise, and place face-up on pan.
Rub squash with olive oil and bake for about 40 minutes, or until squash is soft. Allow to cool.
Place dried chiles in bowl of water to soften.
In large pot, heat olive oil over high heat. Add shallots, garlic, carrot and celery; sauté until veggies are soft. Season with salt and cumin. Add vegetable broth.
When soup starts to simmer, add potatoes.
Scoop seeds from squash into trash, and scoop meat of squash into soup mixture. Toss skins of squash away.
Tear softened chiles into pieces and add to pot.
Stir and cover pot. Then lower heat to simmer for about 10 minutes, or until all of veggies are soft.
Remove pot from heat. Let soup cool; then puree soup in blender until smooth.
Serve in bowl and garnish with ancho chile powder, sour cream and cilantro.



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