Ashley_Ann Recipe Reviews (Pg. 1) - (16686175)

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Mexican Bean and Squash Soup

Reviewed: Oct. 6, 2010
Delicious! Like others said, this soup is very substitution friendly. I left out the corn and added 2 extra cloves of garlic, 1 extra small onion, and extra carrot to combat the spice. I didn't both seeding the canned chipotle peppers. Like it a little more healthy? Use plain, nonfat greek yogurt instead of sour cream, 2% cheese and hold the tortilla strips. Lime is a MUST! I served this soup with a toasted whole-wheat bun (100 calories) as a hearty lunch and it was FANTASTIC!!! Definitely worth the pain of cubing that darn butternut squash. :)
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