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winter-squash-soup recipe

Date:    Tue, 22 Mar 94 07:58:25 GMT
 From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
     Here is a recipe I tried that I liked a lot. You could
 also thicken this up a bit with further cooking and serve
 it as a fatfree baked potato topping.
 1 (2 1/2 lb) acorn squash
 1 (12 oz) can spicy vegetable juice
 1 cup chopped green bell pepper
 1 cup fresh or frozen corn kernels
 1 Tbsp chopped fresh basil
 Pinch of salt
     Preheat oven to 400. Line a medium-size baking pan with
 foil. 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.
     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
 in a food processor or blender.) Add 1 1/2 cups of water, the
 vegetable juice (I used the spicy hot V-8), 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. Serve hot, or cool
 the soup to room temperature and then refrigerate it and serve
 it chilled.
     Per serving: calories 106, 0.2g fat, 0g sat fat, 0 mg chol,
 238 mg sodium.
 kwvegan vegan