“For a busy weeknight, try this recipe. It only takes 30 minutes to prepare, and uses convenient frozen puréed squash combined with red bell peppers and fresh lime juice to create a velvety soup with a Southwestern flare. To make it a complete meal, serve with some crunchy whole-grain breadsticks, and a fresh garden salad.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over medium-high heat, combine squash and chicken broth . Bring to a simmer and cook, uncovered, until squash is thawed, about 10 minutes. Add potato, red bell pepper, and jalapeno, and continue to simmer until potatoes are tender and soup has thickened, about another 10 minutes.
  2. Stir in salt, cumin and lime juice. Serve topped with fresh cilantro and with lime wedges alongside.

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