Hi Ken, thank you for your detailed comment and sharing how you approached this soup. For more on the nutritional information, I recommend checking out my Nutrition Disclaimer

I followed this basic recipe but did make a few modifications:

– Instead of only chili powder on the butternut squash I used taco seasoning that I make a batch of to have on hand all of the time. It’s mostly chili powder but I also put into it a small amount of garlic powder, onion powder, cayenne pepper, oregano, smoked paprika, cumin, and white pepper.

– Speaking of butternut squash, I only used half of one that was about 2¼ pounds and it was plenty. With the squash and everything else, we had enough for 8 tacos. The recipe says that it yields 8 tacos but I would guess that if the quantities in the recipe are followed, it would yield more than that. Likewise, I only used one can of black beans and had more than enough slaw. I decreased the seasoning, lime juice, salt, etc, accordingly.

– I’m the only cilantro fan in my house but strangely, everyone is fine with crushed coriander seed. I used that in the slaw and had cilantro at the table that I added myself.

– From another recipe that I had earlier in the week, I had some leftover chopped red cabbage with some diced fennel bulb and shredded carrots added to it. I just used that and added a bit more red cabbage. When I make these again I’ll just use red cabbage.

– At the table, as I mentioned, I added cilantro. We also had toasted pepitas and feta and those were nice additions. And, of course, the guacamole. My vegan daughter didn’t use the feta.

– A comment about the nutritional information: I am wondering how you came up with 1589 mg of sodium. That is really a lot of sodium for one serving of food. Before I even made this recipe I looked it over and thought that there is no way there could be that much sodium. There is a small amount of salt in the chili powder that I use and I did not add a lot of extra salt before roasting the squash. I rinsed the black beans pretty thoroughly so there was not much sodium there. Also, the tortilla shells that I use do not have salt added to them. I realize that feta is a salty cheese so maybe that is where the sodium is? There is not a lot of naturally occurring sodium in the ingredients. Nevertheless, this is definitely a keeper.

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Hooray! Thank you for sharing, Donna.

Thank you!

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Thank you, Monica! I appreciate your review.

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Ok, thank you for your reply!!

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Hi Sierra, More on my nutrition information can be found in my disclaimer. There are other sources of sodium other than added salt (canned beans, etc). I hope this helps!