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Butternut And Red Chile Soup

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Frontera Fiesta
Related tags
soups gluten free low carb lunch latin mexican
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons vegetable oil

1 medium-size butternut squash, about 3 pounds, halved, seeded, peeled, cut into 1-inch pieces (about 7 or 8 cups or 32 ounces)

1 quart chicken or vegetable broth

1 jar (16 ounces) Frontera roasted tomato Salsa (or Frontera Chipotle Pumpkin Salsa)

salt to taste

½ cup Mexican cream or sour cream thinned with a little milk

Chopped fresh cilantro

2 cups popped popcorn, salty or sweet

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