Squash soup with peppers and fresh lime

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Submitted by mdkeener on Wed, 01/07/2009 - 16:27.

Squash soup with peppers and fresh lime

Summary

Yield
Prep Time	30 minutes
Diet genre	Low fat
Recipes	Appetizers

Description

Soup as a main course is an excellent way to feel satisfied by eating low-calorie vegetables and liquid. And this is a good strategy for consuming fewer calories without feeling deprived. This delicious soup is full of flavor and low on fat.

Ingredients

2 12-ounce packages of 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 jalapeno pepper, seeded and finely chopped
1⁄2 teaspoon salt
1 t ground cumin
1 1⁄2 T fresh lime juice
1 c chopped fresh cilantro
fresh lime wedges, for serving

Instructions

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.

Notes

Tasty tip: To make it a complete meal, serve with some crunchy whole-grain breadsticks and a fresh garden salad.

Nutrition information per serving (values are rounded to the nearest whole number): 83 calories; 5 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 4 g fiber; 706 mg sodium.