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Last Modified: 08/07/10
First Published: 10/23/08
Views: 1767 | | |
| Views: 1767 |
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Servings: 8
Total Cost: $5.49
Cost Per Serving: $0.69
Total Calories: 1,950
Calories/Serving: 244
| Ingredient | Volume | Mass | Cost | Calorie |
| Cloves, Ground |
1/2 Teaspoon |
1.10 Grams |
$0.12 |
4 |
| Cinnamon, Ground |
1/2 Teaspoon |
1.13 Grams |
$0.06 |
3 |
| Chili Powder |
1 Teaspoon |
2.50 Grams |
$0.16 |
8 |
| Cumin, Ground |
1 Teaspoon |
2.10 Grams |
$0.15 |
8 |
| Bouillon Cubes, Chicken (3 cubes) |
* |
36.00 Grams |
$0.56 |
90 |
| Sour Cream |
4 Tablespoons |
60.00 Grams |
$0.15 |
120 |
| Water |
10 Cups |
2,270.00 Grams |
$0.00 |
0 |
| Cream, Light, Half & Half |
1/4 Cup |
60.50 Grams |
$0.33 |
79 |
| Vinegar, Balsamic |
2 Teaspoons |
10.00 Grams |
$0.18 |
7 |
| Salt, Kosher |
2 Teaspoons |
9.60 Grams |
$0.02 |
0 |
| Ginger Root |
1 Tablespoon |
6.00 Grams |
$0.03 |
6 |
| Celery, Chopped (2 stalks) |
1 Cup |
120.00 Grams |
$0.13 |
17 |
| Carrots (2 medium) |
1 Cup |
128.00 Grams |
$0.14 |
52 |
| Onion, Yellow Diced |
2 Cups |
320.00 Grams |
$0.71 |
134 |
| Potato, Baking |
* |
2.00 Pounds |
$0.52 |
843 |
| Squash, Butternut (1 large squash) |
* |
2.84 Pounds |
$2.24 |
580 |
| Method:
Start sautéing the onion in the butter for a few minutes. Add the squash, carrots, celery, potatoes and a pinch of salt and sauté for about another 10-15 minutes. At that point, add the cumin and ginger & othe spices. Sautee for a few more minutes before adding the water and the bullion cubes. Bring up to a simmer, cover and cook for about 20 minutes or until the vegetables are soft.
Once the carrots and the potatoes are soft blend the soup in batches in a blender. Add the balsamic vinegar and some salt and pepper. Taste, and possibly add more spices or other flavorings.
Serve with chopped chives and a dollop of sour cream. For a heartier meal, top your soup with some sautéed sausage or bacon bits.
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