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Spicy Winter Squash Soup

Healthycooking's picture
Ingredients
  Acorn squash 2 1⁄2 Pound (1 In Number)
  Canned spicy vegetable juice 12 Ounce (1 Can)
  Chopped green bell pepper 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs) (Fresh / Frozen)
  Chopped fresh basil 1 Tablespoon
  Salt 1 Pinch
Directions

1. Preheat the oven to 400°
2. Line a medium-size baking pan with foil.
3. Halve the squash, remove the seeds and place the squash cut side down in the pan. Bake 20 to 25 minutes, or until the squash is tender when pierced with a knife. Set aside to cool about 15 minutes.
4. Scoop the squash into a large saucepan and mash it with a potato masher or fork to remove any large lumps (or puree the squash in a food processor or blender). Add 1 1/2 cups of water, the vegetable juice, bell pepper, corn, basil and salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer 10 to 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter, Healthy
Restriction: 
Vegetarian

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