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.
SPICY WINTER SQUASH SOUP
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