Chipotle Tomato Squash
Chipotle Tomato Squash
Calories
145.07kcal (8 serving)
Total Fat
10.69g (8 serving)
Saturated Fat
1.29g (8 serving)
Trans Fat
0.0g (8 serving)
Cholesterol
7.36mg (8 serving)
Sodium
300.16mg (8 serving)
Total Carbs
12.58g (8 serving)
Dietary Fiber
4.62g (8 serving)
Sugars
8.86g (8 serving)
Protein
2.22g (8 serving)
- 3 tablespoons olive oil, divided
- 1 cup diced onions
- 3 tablespoons tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Salt
- 3/4 teaspoon garlic powder
- 2 whole canned tomatoes peeled in juice (28 ounce)
- 1/4 cup Sir Kensington's® Chipotle Mayonnaise
- 1 tablespoon honey
- 4 slices whole-wheat sandwich bread
- black pepper
Directions
Print1. Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, and cook until onion is softened and golden brown, about 6–8 minutes. Add tomato paste, oregano, cumin, 1 teaspoon salt, and garlic powder and cook 1 minute.
2. Stir in tomatoes with juices and 4 cups water. Increase heat to high and bring to a boil, reduce heat to medium and simmer until soup has thickened and reduced, about 35 minutes.
3. Remove soup from heat and let cool slightly. Working in batches, purée soup in a standard blender until smooth. Return soup to pot and stir in mayonnaise and honey; season with salt to taste.
4. Heat broiler to high with rack set 6-inches from heating element. Toss bread with remaining tablespoon oil; season with salt and pepper. Arrange bread cubes in a single layer on a baking sheet and broil until toasted, 3–4 minutes, flipping halfway through.