Preparation time is 30 minutes, 10 minutes active. Makes 6 servings.
Ingredients
2 12-ounce packages frozen pureed squash
2 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 jalapeño 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
Directions
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 jalapeño 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.
Per serving: 83 calories; 5 calories from fat; 0 g fat ; 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 4 g fiber; 706 mg sodium.
