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Squash soup

February 08, 2009

Squash soup with peppers and fresh lime



Two 12-ounce packages frozen pured squash
Two 14 1/2-ounce cans fat-free, low-sodium chicken broth
1 large potato, peeled and diced
1 red bell pepper, cored, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

Fresh lime wedges, for serving

In a large saucepan over medium-high heat, combine the squash and chicken broth. Bring to a simmer and cook, uncovered, until the squash is thawed, about 10 minutes.

Add the potato, red bell pepper and jalapeno and continue to simmer until the potatoes are tender and the soup has thickened, about another 10 minutes.

Stir in the salt, cumin and lime juice. Serve topped with fresh cilantro and with lime wedges alongside.

Serves 6

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